List of Ingredients
- 1 1/4 C. of sugar
- 1 2/3 C. of shelled Piedmont PGI hazelnuts
- 1/3 C. of Moscato wine
- 8 EGG of yolks
- 6 EGG of whites
- Butter
- Salt
Method
Finely process the hazelnuts with 2/3 cup sugar and a pinch of salt. Grease a springform pan with butter (diameter 9 1/2 in., height 2 1/2 in.).
Whip the egg whites along with 1/4 cup of sugar to form stiff peaks. Place the processed hazelnuts in a bowl and stir in 4 egg yolks, then the egg whites. Stir gently, then pour the batter into the mold and bake at 350 °F for about 40 minutes.
Put 4 yolks in a copper double boiler insert (small saucepan with a long handle and a hemispherical bottom) with 1/3 cup Moscato wine and 1/3 cup sugar.
Put it over a hot but not boiling double boiler and use an electric mixer to whip the mixture, making sure to not let the eggs heat above 175 °F, otherwise they will coagulate. Serve the cake warm with the fresh zabaglione.