A Gift From the Chef: Mum’s Chocolate Budino with Honeycomb and Zabaione


There's nothing quite like your mother's cooking. The comfort and warmth of walking in the door to familiar smells, the second helpings that always await you, and that one signature dish that's so good, no other version quite compares. For many of Australia’s most iconic chefs, their passions began with their mum’s signature home cooking. In the lead up to Mother’s Day, our participating restaurants renowned chefs are opening up their mum's cookbooks to share their most loved recipes. This one comes from Popolo’s Sydney Head Chef, Naomi Lowry.

Popolo’s Sydney Head Chef, Naomi Lowry and her

Mum’s Chocolate Budino with Honeycomb and Zabaione


My mother and my grandmother were both known as the dinner party entertainers throughout the few countries we lived in and dessert was always a department they excelled in. It wasn't the forgotten course, it was the final impression of a wonderful evening with friends and family. This dessert reminds me of my mother Sandie's dinner parties in the '80s, where my sister and I would be in matching Laura Ashley dresses as the waitresses for the evening, plating up and serving a decadent chocolate mousse to her always colourful array of guests. And we'd always sneak a little bit for ourselves before it would leave the kitchen…

Makes 6

Chocolate Budino


  • Chocolate Budino
  • 200gm 63% chocolate
  • 400gm cream
  • 70gm sugar
  • 25gm water
  • 4 egg yolks
  • Dark cocoa
  • Oil spray
  • Dome shaped silicon moulds


  • Spray dome silicon mounds with oil spray and dust with cocoa, and put aside.
  • Place water in a pot and bring to simmer, placing a bowl containing the chocolate over it to melt.
  • Once chocolate is melted, remove pot with the bowl from heat, but keep the bowl over the water to keep the chocolate warm.
  • Whisk cream to a medium peak.
  • Put egg yolks into kitchen aid mixing bowl and start whisking on slow/medium speed.
  • While the yolks are whisking put sugar and water into a small pot and place on heat. Bring to 121c and then pour over yolks slowly increasing speed to high. Whisk until pale and "fluffy".
  • Add in chocolate and mix together, then whisk through half of cream. Fold through remaining cream and pour into moulds.
  • Set in freezer. Once frozen, turn out then store in fridge.



  • 160gm sugar
  • 25gm honey
  • 62gm glucose
  • 30gm water
  • 12gm bi-carbonate of soda


  • Line a deep tray with Glad bake.
  • Place sugar, honey, glucose and water into pot, put in heat and bring to 147c.
  • Add in sifted bi-carb and whisk through quickly. Do not over whisk as this will make the honeycomb collapse. Pour into lined tray, being very careful as mixture will expand and is very hot.
  • Allow to cool and then smash to required size.

Cold Zabaione


  • 3 egg yolks
  • 50gm sugar
  • 250gm mascarpone
  • Marsala to taste
  • Whisk together, on high speed, sugar and yolks for about 7 minutes. Add in mascarpone and finally Marsala to taste.

Assemble dish

  • Chocolate budino
  • Honeycomb
  • Cold zabaione
  • Berries – your choice


Place budino on plate and sprinkle honeycomb on plate placing some larger bits too. Add berries and then spoon zabaione over berries.

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Mireille Kilgour

Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.
Mireille Kilgour

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