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.

Zabaglione
© The Frynamic Duo

Ingredients

  • 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

Directions

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.

[shopify embed_type=”collection” shop=”try-the-world.myshopify.com” product_handle=”zabaglione”]

Comments are closed.