In just 40 minutes, I can have this exotic Giada pound cake with limoncello zabaglione ready, and it’s always a crowd-pleaser. The ingredients are so wholesome and comforting, with flavors like mixed berries and limoncello taking center stage.

The texture is perfectly rich, and the citrusy flavor just makes it so satisfying. It’s great for a dinner party and super easy to pull together on busy days.

Recipe Ingredients

For the Berries

• 2 cups mixed berries
• 2 teaspoons limoncello
• 2 teaspoons sugar
• 1 tablespoon fresh lemon juice

For the Zabaglione Sauce

• 4 large egg yolks
• 3 tablespoons limoncello
• ¼ teaspoon grated lemon zest
• ¼ teaspoon fresh lemon juice
• 3 tablespoons sugar

How To Make Giada pound cake with limoncello zabaglione

Prepare the Berries

1. Mash Berries with Limoncello: In a medium bowl, mix berries, limoncello, sugar, and lemon juice. Crush the berries with a fork to release the juices. Cover and chill for 30 minutes to let the flavors combine.

Make the Zabaglione Sauce

1. Beat Egg Yolks with Limoncello: In a medium heatproof bowl, beat egg yolks, limoncello, lemon zest, lemon juice, and sugar on low speed with a hand mixer until smooth and combined.
2. Heat the Mixture and Continue Beating: Set the bowl over simmering water and beat for 10 minutes, or until thick, then remove the bowl from heat and continue beating for 2 more minutes to cool slightly.

Assemble the Dessert

1. Layer the Dessert: Place a slice of pound cake on a plate, top with a spoonful of berries, and finish with a dollop of the limoncello zabaglione sauce.

Recipe Tips

• Giada’s Pound Cake Variations: Create a delicious French twist by adding a hint of orange blossom water to the batter, then pairing it with the limoncello zabaglione for a sophisticated dessert that’s perfect for dinner parties.
• Zabaglione Techniques: Don’t over-whisk the egg yolks in the limoncello zabaglione, as this may cause them to scramble. Instead, gently fold in the whipped cream for a silky and light texture that complements the rich cake beautifully.
• Beverage Pairings: For a truly Italian-inspired experience, enjoy your Giada pound cake with limoncello zabaglione alongside a glass of chilled prosecco or a refreshing sparkling water infused with lemon slices and mint leaves for a light and revitalizing dessert course.
• Zesting Techniques: Get the most out of your lemons by zesting them at the right time – this ensures that all the essential oils and flavor compounds are locked into the batter and final dessert. Always zest your citrus fruits immediately before using them for optimal flavor and aroma.
• Making Limoncello: Why buy store-bought limoncello when you can create your own delicious homemade version? Using just lemons, vodka, sugar, and water, you can create a limoncello liqueur that infuses your zabaglione with authentic and refreshing Italian flavors.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Chia Seed Pudding
• Giada Grilled Chicken Cutlets With Fresh Apple-Mango Chutney
• Giada Slow-Cooker Beef And Kabocha Squash Stew