0 (0)

Category: Desserts

Hazelnut sherry zabaglione

Hazelnut sherry zabaglione
Anne Cusack / Los Angeles Times

Whisk some egg yolks with a little sugar until they take on a bright, velvety sheen, then drizzle in a little wine. Place the bowl over gently simmering water and keep beating, and in just minutes you have a light ... Read more

Total time: About 15 minutes | Serves 2
  • 4 egg yolks
  • 6 tablespoons sugar, more or less as desired
  • 1/4 cup dry sherry, preferably oloroso
  • 1/4 cup hazelnut liqueur

Step 1In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the sherry and the hazelnut liqueur.

Step 2Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon. The final consistency should be similar to that of a very thick hollandaise.

Step 3Remove from heat and serve immediately. This makes a generous cup of zabaglione.

Each serving:
374 calories; 5 grams protein; 52 grams carbohydrates; 0 fiber; 9 grams fat; 3 grams saturated fat; 420 mg. cholesterol; 49 grams sugar; 21 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Foie gras churros
New Orleans-style beignets
Peanut and bittersweet chocolate cookies
Ginger Pot de Creme