Zabaione with hazelnuts and figs
- Published: 31 Aug 24
- Updated: 26 May 25
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.
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Serves 4 -
Hands-on time 20 min
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.