Don’t try to use a hand whisk to make zabaione – it needs a lot of powerful aeration to get the foamy texture.
Autumn dessert recipes · Italian recipes
Zabaione with hazelnuts and figs
Eggs, sugar and sweet wine are transformed into the silky cloud of loveliness known as the Italian dessert zabaione. Here we’ve paired the zabaione with fresh figs and hazelnuts to crank up the Piedmontese flavours. Discover everything that makes Piedmont’s food culture so special in our full food lover’s guide to the region.
Dairy-freeGluten-freeVegetarian
Serves4
Hands-on20 min
DifficultyEasy
Method
Put a heatproof bowl over a pan of simmering water (don’t let the base touch the water). Add the egg yolks, 2 tbsp sugar and 30ml sweet marsala wine, then whisk with an electric mixer for 5 minutes until light and fluffy. Keep whisking while gradually adding another 30ml sweet marsala wine, then carry on whisking for 5 minutes or until the mixture is foamy and holds its shape.
Take off the heat, whisk for 2 minutes more, then serve immediately with 1 fig (halved) per serving, a sprinkling of hazelnuts (toasted in a dry pan, then chopped) and a drizzle of honey.
Nutrition
| Calories | 290kcals |
|---|---|
| Fat | 19g (2.6g saturated) |
| Protein | 6.5g |
| Carbohydrates | 19g (18g sugars) |
| Fibre | 2.1g |
Quick wins, tips & make ahead
Heatproof glass is better than most metals as it conducts heat more gently.
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