Whisk the egg yolks and sugar until thick, about 2 minutes. Heat the milk and cream in a saucepan over a medium heat until the mixture bubbles at the edges. Gradually whisk the hot milk mixture into the yolk mixture, then pour it back into the saucepan. Stir it over a medium heat until it coats the back of a wooden spoon, about 6 minutes. Immediately pour the custard through a sieve, then stir in the Marsala, vanilla extract and lime zest. Pour the mixture into a 20cm loose-bottomed cake tin and cover. Refrigerate for about 3 hours. Take the container out of the freezer and stir to break down the crystals. Return to the freezer. Stir again after 1 hour and return it to the freezer. To serve, slice and top with seasonal fruit.Frozen lime zabaglione
Ingredients
Instructions
