Pound Cake with Limoncello Sabayon

Ingredients:

Berries

• 2 cups assorted berries (raspberries, blackberries, and blueberries)
• 1 tbsp lemon juice (half a lemon)
• 2 tsp. limoncello
• 2 teaspoons of sugar

Limoncello Sabayon

• 4 egg yolks
• 3 tbsp. l. limoncello
• 3 tablespoons of sugar
• 0.5 tsp lemon zest (half a lemon)
• 0.5 tsp lemon juice (1/4 lemon)
• Half pound cake weighing 300 grams.

Preparation:

1. Berries:
   
   In a medium bowl, combine the berries, lemon juice, limoncello, and sugar. Lightly crush the berries with the back of a fork. Set aside for at least 30 minutes to allow the juices to release and the flavors to meld.
2. Sabayon with limoncello:
   
   In a medium saucepan, pour 2 inches of water and bring to a boil over medium heat. In a heatproof bowl that sits comfortably on the saucepan but doesn't touch the water, combine the egg yolks, limoncello, sugar, lemon zest, and lemon juice. Beat with an electric mixer on low speed until smooth. Place the bowl over the simmering water and continue beating until the mixture forms a thick ribbon when lifted, about 10 minutes. Remove the bowl from the saucepan and continue beating for another 2 minutes to prevent the eggs from cooking. Cool to room temperature.
3. To serve, place a 2cm thick slice of pound cake on a plate. Top with a spoonful of berries and drizzle with sabayon.