Hazelnut Zabaglione: Italian Custard with Fresh Berries

Serves: 4 • Time: 15 minutes, plus 1 hour chilling

It might have a funny name, but this egg-based Italian dessert is velvety and delicious. All we have to say about it is yum.

© The Frynamic Duo


  • 4 large egg yolks
  • 4 Tbsp. sugar
  • 4 Tbsp. dessert wine, such as Moscato d’Asti
  • 3 Tbsp. Maison della Nocciola hazelnut cream
  • Fresh berries, for serving


1. In a medium-sized bowl, whisk together the egg yolks, sugar, and dessert wine. Place the bowl over a double boiler over low heat, and continue to whisk the mixture until it thickens, 3 to 5 minutes. (Be careful not to curdle the eggs.)

2. Remove the mixture from the heat and whisk in the hazelnut cream.

3. Distribute into 4 serving coupes or cups and refrigerate until set, about 1 hour. Garnish with the berries and serve.

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