A dream come true for coffee lovers. this creamy Italian dessert takes just a handful of pantry staples and turns them into something truly special. Serve it warm in little cups for an elegant finish to a cosy dinner, or treat yourself on a chilly afternoon.
Coffee Zabaglione
Makes 2
20 min
What do I need?
- 3 egg yolks
- 80 g sugar
- 50 g espresso or strong brewed coffee, cooled
- Unsweetened cocoa powder, to serve
How do I make it?
- Brew your espresso or strong coffee and set it aside to cool. This step’s important, as hot coffee can scramble the eggs.
- In a heatproof bowl, whisk the egg yolks and sugar together until light, pale, and frothy. Slowly pour in the cooled coffee while whisking continuously to combine.
- Meanwhile, bring a few centimetres of water to a gentle simmer in a saucepan. Choose one that lets your bowl sit snugly on top without the base touching the water.You’re making a double boiler, and you want steam, not direct contact.
- Place the bowl over the saucepan and continue whisking gently but constantly. Keep the heat low. The goal is to cook the mixture slowly, without scrambling the eggs. You’ll notice a light foam forming at first, which will gradually thicken into a glossy, custard-like cream. This can take up to 15 minutes, so be patient and keep whisking.
- Once thickened to your liking, take the bowl off the heat and spoon the zabaglione into small coffee cups or ramekins.
- Serve warm or at room temperature, with a light dusting of cocoa powder on top. Pure, coffee-infused bliss.
