Iced Hazelnut Zabaglione Recipe

In a heatproof bowl, whisk together the egg yolks and sugar until well combined.

Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.

Whisk the egg yolks and sugar mixture constantly until it becomes thick and creamy, about 5 minutes.

Remove the bowl from the heat and slowly pour in the hazelnut liqueur, whisking continuously.

Let the mixture cool for a few minutes, then refrigerate for at least 1 hour to chill completely.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the chilled zabaglione mixture until well combined.

Divide the mixture into serving glasses or bowls and sprinkle with chopped hazelnuts.

Fill a larger bowl with ice cubes and place the serving glasses or bowls on top of the ice to keep them chilled.

Serve immediately and enjoy!