(serves 8-10)

2 ½ cups ouzo

1 cup sugar

2 tbsp lemon juice

60 gr fennel weed , finely chopped

1 cup water

2 egg whites, beaten to a meringue

Fennel (finnochio) bulbs halved

Boil the ouzo for 5 minutes. Remove from the heat and let cool in a bowl filled with ice. Boil the sugar in 1 cup of water until it dissolves and forms a light syrup. When the syrup cools , mix with the ouzo, adding the lemon juice, fennel and meringue.

Put the bowl with the mixture in the freezer. When it starts to form crystals, take it out of the freezer, whip and return to the freezer. Repeat twice. Keep the zabaglione in the freezer. Serve in finnochio halves or in cold glasses .