Hazelnut Zabaglione with Fresh Berries

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light, airy egg yolk custard infused with hazelnut liqueur, served over fresh berries for a delicate dessert. This recipe, ready in about 22 minutes, layers Egg yolks, Sugar, Hazelnut liqueur into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 7 min Serves 4 International cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set a heatproof bowl over a pot of simmering water (double boiler). Whisk together 4 egg yolks, 1/4 cup sugar, and 2 tbsp hazelnut liqueur until pale and thick, about 5-7 minutes. Whisk constantly to prevent curdling.
  2. Step 2: Remove bowl from heat and continue whisking for 1 minute to cool slightly. Pour mixture into a serving bowl and chill in refrigerator for at least 30 minutes.
  3. Step 3: Just before serving, arrange 1 cup fresh berries in a bowl and spoon chilled zabaglione over the top. Serve immediately.

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