Zabaglione is an Italian dessert that usually uses Marsala wine for flavour but I have gone off wine due to my vertigo so I tried coffee instead.
OK, so the first thing you might notice from the ingredients pic is that I halved the recipe. I wish I hadn’t as it made a TINY amount because a lot stuck to the bowl and whisk.
It was delicious and Chris loved the texture (but wasn’t ke en on the coffee flavour) so I’ll be trying it again making the full amount to see if that help to prevent it sticking.
Ingredients
4 egg yolks
4 tablespoons caster sugar
2 tablespoons cold black coffee
Method
Put the egg yolks and sugar in a glass bowl and whisk in one direction until a paste forms. Add half the coffee and whisk again until you have a smooth, thick custard with just a few bubbles.
Place the bowl over a pan of simmering water (make sure the the water does not actually touch the bowl) and carry on whisking while gradually adding the remaining coffee.
I whisked on full speed for 10 minutes. The idea is to thicken the mixture with air and to warm it gradually to cook the eggs.
The result should be REALLY creamy
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