Zabaione with hazelnuts and figs
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- 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.
Ingredients
- 4 egg yolks
- 2 tbsp caster sugar
- 60ml sweet marsala wine
To serve
- 4 figs
- Hazelnuts
- Runny honey
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.
- Â 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.
- 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
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.
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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