After a lifetime in the food industry, starting from the time I was able to follow my father around his patisserie in a small town in the south of Italy, to the days of having my own cafés and restaurants, I have always been passionate about making good food, using the best ingredients and simplest techniques. My passion however has always been baking and to this day, many years after both my family and I have retired from our patisseries, we are still sought to bake the traditional biscuits we became known for.
These constant requests led me to ponder how we could share our passion for baking biscuits with others whilst maintaining our age old family recipes. And, after many years of trial and error and much patience, Kitchen Angel was born.
The exact origins of zabaglione, or sabayon as it is known in France, is not clear. It is known to have originated in Italy in the north, most likely in the Veneto region. Traditionally zabaglione is served in winter and is made with egg yolks, sugar and fortified wine. Our recipe provides a zesty and refreshing version for spring/summer, which can also be served as an alternate to the traditional version in winter. Ingredients 6 egg yolks 3 tbsp sugar 1/3 cup limoncello 1/3 cup