Cups with Zabaione cream and brownie

Chop the chocolate with a knife and put it in a bowl with the chopped butter, and melt it in a double boiler or microwave then and let it cool.

Then beat the eggs with the sugar until light and fluffy, then add the flour and finally add the melted chocolate.

Finish with a pinch of salt and a few drops of vanilla essence.

Coarsely chop the hazelnuts and add them to the mixture.

Next line a 24-cm square mold with baking paper and pour in the dough.

Bake in a static oven at 180° for 20-25 minutes, then take out the cake, let it cool then cut into squares.

Take out Cascina san Cassiano’s Zabaione 1533 from the jars and mix well then start composing the cups by placing a couple of brownie cubes on the bottom, then a spoonful of zabaione cream and a few more brownie squares. Finish the dessert decoration by scattering some hazelnut crumbs or a chocolate garnish.