HOMEMADE EGG LIQUEUR VOV, a very simple and quick recipe, perfect after lunch or for any occasion, an ancient liqueur scented with Marsala, zabaglione.
How many of you remember this liqueur from childhood? It brings back many memories for me, that white bottle used to make desserts or to drink as is, the vov is the liqueur of the past, from my childhood or what reminds me of my childhood, the famous zabaglione.
I never thought I would find myself making vov at home, I don’t drink liqueurs but I use them in recipes, so it was a real surprise to find out how easy it is to make at home.
Follow me in the kitchen today there’s homemade egg liqueur vov!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 1/8 cups
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 egg yolks
- 5.3 oz sugar
- 1 1/2 cups fresh liquid cream (or milk)
- 3.7 oz pure alcohol
- 2 packets Vanillin (or vanilla bean)
- Lemon peel
- 3.2 oz Marsala
Preparation
Heat the cream with the vanillin and the whole lemon peel, but do not bring it to a boil.
Meanwhile, beat the egg yolks with the sugar in a mixer until they are fluffy.
Once the cream is ready, remove the peel and pour it slowly over the yolks while the machine is running.
Add the liqueur and alcohol, and mix for another 1 minute to combine all the ingredients.
Strain the liqueur and pour it into a glass bottle.
Store it in the freezer, it won’t freeze, or in the fridge, and it can be consumed after 3 days.
The liqueur can be stored for about 6 months.
Bon appétit
Arte in Cucina recommends
Homemade egg liqueur Vov, a very simple and quick recipe, perfect after lunch or for any occasion.
You can add cognac if you prefer.
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