Citrus gratin with orange, grapefruit and tangerine fruits and topped with Frangelico zabaglione
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6 servings


    • 6 cups citrus supremes (any combination of grapefruit, orange or tangerine segments with peel, pith and membranes cut away)
    • 1 cup granulated sugar
    • 12 egg yolks
    • 1 cup Frangelico


Baking Directions:

In a metal bowl on top of a pot of simmering water, whisk sugar, egg yolks, and Frangelico until pale yellow and thickened. Arrange fruit in one layer in a baking dish. Spoon zabaglione over top of fruit, smoothing well. Dust with powdered sugar and place under the broiler until golden brown. Sprinkle with hazelnuts and serve immediately.