Zabaglione al Limoncello

Zabaglione al Limoncello
Makes 8-10 portions


  • 10 egg yolks
  • 1 ¼ cups of sugar
  • ¾ cup plus 1 tablespoon of limoncello liqueur
  • ¾ cup plus 1 tablespoon fresh lemon juice
  • 1 ¾ heavy cream
  • 3-4 cups of fresh strawberries, hulled and diced
  • ¼ cup sugar
  • Fresh mint leaves
  1. In a large stainless steel mixing bowl, whisk yolks and 1cup sugar together. Add limoncello and lemon juice and whisk to blend. Nest bowl in a pan over, but not touching, simmering water. Whisk until zabaglione thickens, 5 to 8 minutes. Cover and chill until cold.

  2. In another bowl, whip cream until it holds soft peaks. Fold into the zabaglione.

  3. Also, in a bowl, gently mix strawberries with ¼ cup sugar, lemon juice, and a pinch of salt.

  4. In parfait or martini glass gently layer, alternately, the macerated strawberries and juice with zabaglione until filled.
To serve: Garnish the zabaglione glasses with fresh mint leaves.

Gabriella Insalata di Fragole
Strawberry & Fig Balsamic Salad

From Co-Executive Chef MASSIMO COVELLO


  • 6 Organic California strawberries
  • 2 tablespoon shallots
  • ½ teaspoon ground Tellicherry black pepper
  • ½ teaspoon kosher salt
  • 3 tablespoon fig balsamic
  • 3 tablespoon extra virgin olive oil
  • 80 g Laura Chenel (Sonoma) goat cheese
  • ½ lb mixed lettuce (from Star Route-Bolinas)
  1. Finely chop the shallots, put them in a large bowl with the pepper, salt and the fig balsamic; allow to marinate for 10 minutes. Add the extra virgin olive oil; mix well to emulsify.

  2. Wash and thoroughly dry the lettuce. In a large bowl, mix the lettuce and dressing for 30 seconds. It is very important that all the leaves are coated well with the balsamic dressing.

  3. Serve on a large salad plate with the sliced strawberries. Cut each strawberry in 6 pieces; place on top and around the salad. Sprinkle crumbled goat cheese on top just before serving.
I like to use a big bowl for mixing the salad; it gives it more intense flavor. Marinate the shallots in the balsamic for 10 minutes to soften the flavor of the shallots.

Emporio Rulli Gran Caffe
Pastry Chef/Proprietor Gary Rulli
2300 Chestnut Street
San Francisco, CA

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