Make this to serve with fruity cakes
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  • 2 eggs
  • Finely grated zest of 1 lime
  • 40g fructose
  • 50mls Marsala
  1. Place the eggs, lime zest and fructose into a large bowl
  2. Whisk using a hand beater until light and frothy
  3. Place the bowl over a bain-marie that is on a low temperature
  4. Continue whisking while you add the Marsala a few drops at a time
  5. Once completely incorporated whisk until the zabaglione has doubled in volume
  6. Serve straight away *
My Notes
* if you have some left over, you can whisk it up again over a bain-marie
Recipe by Lavender and Lime at