Zabaglione or Zabaione is an Italian dessert made with egg yolks, sugar, and sweet wine. Our recipe for Zabaglione Brulee with Hazelnut Praline uses marsala and cream. The Zabaglione crème brûlées is sprinkled with hazelnut praline before serving.
Zabaglione Brulee with Hazelnut Praline Recipe
Makes 4
Ingredients:
100ml marsala
500ml pouring cream
6 egg yolks
1¾ cups caster sugar
¼ cup hazelnuts, toasted, roughly chopped
Method:
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.
