Bombardino al limoncello

To prepare the limoncello Bombardino, start with the lemon. After washing and drying it well, use a peeler to obtain two zests 1 and from these create strips as thin as possible 2. Immerse them in a chilled bowl containing ice water and leave them there 3.

In the meantime, grate the other part of the lemon peel and pour it into a bowl where you have poured the cream 4. Whip the cream until it is compact and fluffy 5. Put it in a piping bag without a nozzle and place it in the refrigerator. Now deal with the zabaione. Pour the Moscato wine into a saucepan 6

and the limoncello 7, add about half of the sugar 8 and then turn on the burner at a low temperature. Stir continuously until the sugar is completely dissolved 9.

Meanwhile, place a mixing bowl over a pot of water, ensuring the bottom of the bowl doesn't touch the liquid 10. Turn the burner to medium heat and add the egg yolks and the remaining sugar 11, pour in a splash of the syrup and start whisking 12.

Quickly pour in the remaining syrup and continue whisking for a few minutes 13 until the mixture reaches 180°F, measuring the temperature with a kitchen thermometer, and becomes light and frothy 14. Pour the mixture into 4 glasses with a capacity of 4 cups each, you should be able to fill them a little more than halfway 15.

Now cover the limoncello zabaione with the whipped cream. Try not to place it directly on the cream as it will sink. Instead, form a sort of garnish around the glass 16 and then squeeze more cream to form a small spiral 17. This way, you will prevent the cream from sinking, making the liquid beneath spill out. Complete your limoncello Bombardino glasses with a couple of lemon zests and drink them while still hot 18!