Zabaglione Brulee with Hazelnut Praline


Zabaglione Brulee with Hazelnut Praline
An Italian twist on the classic French dessert, this Zabaglione Brulee features a dash of marsala. Top with hazelnut praline shards for a dessert that is bound to impress.


Makes 4


100ml marsala

500ml pouring cream

6 egg yolks

1¾ cups caster sugar

¼ cup hazelnuts, toasted, roughly chopped

Place marsala and cream in a medium saucepan over medium heat and bring just to the boil; remove and set aside.

Place egg yolks and ¼ cup caster sugar in the bowl of an electric mixer and whisk until pale and thick; gradually add cream mixture and whisk to combine. Return mixture to a clean saucepan and cook over low heat for 4-5 minutes, or until mixture thickens and coats the back of a spoon. Pour into four 1-cup-capacity ramekins and refrigerate for 6 hours or overnight. 

Place remaining sugar into a saucepan with ½ cup water; cook, stirring, over high heat until sugar dissolves. Cook for another 6-8 minutes, or until syrup turns a deep golden colour. Pour onto a baking tray lined with nonstick baking paper and sprinkle with hazelnuts. Let cool completely. 

Place praline into the bowl of a food processor and pulse until coarsely chopped. Sprinkle over the crème brûlées and serve.


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