Raspberry Zabaglione, Toasted Hazelnuts
The fastest gourmet dessert you’ll make—Port, lavender, raspberries and warm foam in minutes.
Prep Time
15 min
Cook Time
15 min
Servings
4
Difficulty
Beginner
Introduction
I always loved sweet egg yolks. As a child I’d often whisk yolks with sugar and eat them by the spoonful. Zabaglione is just as quick—same yolks and sugar base. This fancier version adds raspberries and hazelnuts, and swaps Marsala for our Port wine.
Instructions
For the zabaglione:
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Whisk yolks with sugar until tripled in volume.
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Meanwhile, infuse lavender with Port in a small pan until reduced to ¼ cup.
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Strain the warm wine into the whisking yolks and beat until combined.
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Set over a bain-marie and whisk constantly until thick—keep the heat gentle. It’s ready when ribbons from the whisk take about 8 seconds to sink back in.
For the raspberry and hazelnut topping:
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Roughly chop hazelnuts and toast in a dry pan until fragrant.
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Blitz freeze-dried raspberries to a powder in a processor.
To serve:
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In a wide glass, layer fresh raspberries and toasted hazelnuts. Top with 3 generous spoonfuls of zabaglione.
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Dust with raspberry powder through a sieve.
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Garnish with an edible flower or lavender sprig.
