Zabaione with hazelnuts and figs

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  • Published: 31 Aug 24
  • Updated: 31 Aug 24

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.

  • Serves 4
  • Hands-on time 20 min
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Recipe from September 2024 Issue

Nutrition

Calories
290kcals
Fat
19g (2.6g saturated)
Protein
6.5g
Carbohydrates
19g (18g sugars)
Fibre
2.1g
Salt
trace

delicious. tips

  1. Don’t try to use a hand whisk to make zabaione – it needs a lot of powerful aeration to get the foamy texture.

    Heatproof glass is better than most metals as it conducts heat more gently.

  2. It’s generally agreed that the most likely birthplace of zabaione is Turin, the capital of Piedmont. It can be made with all sorts of sweet wines, including Piedmont’s semi-sparkling moscato d’asti – although marsala is most common these days.

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