Drinks
Venetian Egg Liqueur
Venetian egg liqueur was created by a pastry chef who had leftover egg yolks from making Turkish delight. He made the wine foam zabaglione and extended its shelf life by adding brandy. In Italy this liqueur is called Vov and is, among other things, the base of the famous bombardino. The homemade version is easy and even tastier than shop-bought.
Prep: 20 min
Cook: 15 min
Servings: 1
Method
01.
Cut the vanilla pod in half and scrape out the seeds.…
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