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Hazelnut cake and Zabaglione custard


300 gr toasted and peeled hazelnuts (preferably Piedmontese)
3 whole eggs
200gr sugar
50ml of milk
150 gr. butter
16 gr baking powder
(2 tablespoons of
dry marsala or dry sherry-optional)
a pinch of salt.

Custard (per person)
1 egg yolk
1 Tablespoon of sugar
1 Tablespoon of marsala or moscato wine



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