Coffee Zabaglione is a coffee addict’s nirvana, requiring just a few kitchen staples to craft. Impress guests or indulge solo with this luscious, easy-to-make treat that hits the sweet spot.
What is Coffee Zabaglione
Zabaione (or Zabaglione or Sabayon) is a nostalgic grandma recipe that transports you back in time. We all have childhood memories of someone lovingly whipping up this quick, eggy cream for us. In my house, zabaglione was the perfect go-to treat for any occasion.
Today, I’ve decided to put a delicious twist on the traditional version by creating a coffee-infused zabaglione. This luscious, aromatic egg custard is a non-alcoholic variation of the classic Marsala zabaglione. Coffee is a staple in any Italian daily routine, so making it the star ingredient in this creamy custard is an ideal solution for an indulgent break.
Coffee Zabaione is a simple, three-ingredient dessert you’ll always have the ingredients for, so no excuses not to try it!
Discover the Delightful Coffee Zabaione Recipe
A Twist on a Classic Dessert
Prepare to fall in love with coffee zabaione, a delicious spin on the traditional Italian dessert. This coffee zabaglione recipe brings together the rich, velvety texture of zabaione with the bold flavor of espresso. It’s a match made in dessert heaven that’ll have you coming back for seconds!
Simple Yet Sophisticated
What makes this coffee zabaione so special? It’s the perfect balance of simplicity and elegance. With just a handful of ingredients – egg yolks, sugar, and strong coffee – you can create a dessert that’s both comforting and sophisticated. The deep, aromatic notes of coffee elevate the classic zabaione to new heights, making it an ideal treat for coffee lovers and dessert enthusiasts alike.
The Simple Recipe for Coffee Zabaglione
This Italian dessert is easier than you might think! With few simple ingredients, you can create a creamy, caffeine-infused treat that’s perfect for any occasion.
The Ingredients
For 4 coffee zabaione dessert you will need:
- 3 egg yolks — The foundation of any good zabaglione
- 80 g sugar (⅓ cup plus 1 tbsp) — To add that perfect touch of sweetness
- 50 g espresso coffee (1/5 cup) — You can also use another type of coffee. The important thing is that you let it cool.
- Unsweetened cocoa powder to garnish (optional)
Zabaglione with Coffee: Step-by-step Instructions
First, brew some espresso and let it cool down (1). Take a heat-resistant bowl and, with a hand whisker, whisk the egg yolks with sugar until you get a frothy mixture (2). Next, slowly pour in the cooled coffee while whisking to incorporate it well into the yolks. Meanwhile, in a separate saucepan, heat some water. Then, place the bowl over the saucepan and cook the cream over a double boiler, continuing to stir with a spoon.
PRO-TIP: Select a saucepan that is roughly the same size as the bowl, but the bowl should fit almost entirely inside the saucepan, resting on the rim without touching the bottom, leaving at least 3–4 inches of space underneath. This is necessary as you’ll need to add water to the saucepan, ensuring it does not come into contact with the bowl.
The key is patience — don’t rush this step, otherwise, when it cools, you’ll notice it separates: the water should simmer very gently and not touch the bowl, or the eggs will cook, and you won’t get a perfect zabaglione, so keep the heat low. You’ll see the zabaglione first form a foam on top, then gradually start to thicken, and the foam will slowly disappear (3). It could take up to 15 minutes.
Once the mixture is nice and thick, remove the bowl from the hot water and portion the zabaglione into coffee cups (4).
Serve it warm or at room temperature for the best flavor. For an extra touch, dust with cocoa powder. Your coffee zabaione is ready to wow!
How to Store Coffee Zabaglione
It’s best to enjoy this coffee-flavored zabaione right after making it. If you need to store leftovers, keep them in an airtight container in the fridge for up to one day.
Creative Ways to Enjoy Your Coffee Zabaglione
Your coffee zabaione recipe is a versatile treat that can be enjoyed in various exciting ways. Here are some creative ideas to elevate your dessert experience:
Versatile and Irresistible
The beauty of this coffee zabaione recipe lies in its versatility. Serve it warm for a cozy after-dinner indulgence, or chill it for a refreshing summer treat. Pair it with biscotti for a delightful contrast in textures, or simply enjoy it on its own.
Parfait Perfection
Layer your coffee zabaglione with crushed amaretti cookies and a dollop of whipped cream in a tall glass. This elegant parfait makes for a stunning after-dinner treat that’s sure to impress your guests.
Frozen Delight
Transform your coffee zabaione into a refreshing frozen dessert. Pour the mixture into popsicle molds and freeze for a few hours. You’ll have a delightful coffee-flavored treat perfect for hot summer days.
Cake Companion
Use your coffee zabaione as a luscious filling between layers of chocolate cake or as a topping for tiramisu. The rich coffee flavor will complement these classic desserts beautifully, adding an extra layer of indulgence.
However you choose to serve it, this coffee-infused zabaione is sure to become your new favorite dessert!
The Ultimate Coffee Zabaglione Recipe, a Non-Alcoholic Twist on a Classic
Ingredients
- 3 egg yolks
- 80 g sugar
- 50 g espresso coffee or other coffee
- Unsweetened cocoa powder to garnish optional
Instructions
- Brew some espresso and let it cool down. Or use another type of coffee. The important thing is that you let it cool.
- Take a heat-resistant bowl and, with a hand whisker, whisk the egg yolks with sugar until you get a frothy mixture. Next, slowly pour in the cooled coffee while whisking to incorporate it well into the yolks. Meanwhile, in a separate saucepan, heat some water. Select a saucepan that is roughly the same size as the bowl, but the bowl should fit almost entirely inside the saucepan, resting on the rim without touching the bottom, leaving at least 3–4 inches of space underneath. This is necessary as you’ll need to add water to the saucepan, ensuring it does not come into contact with the bowl.
- Place the bowl over the saucepan and cook the cream over a double boiler, continuing to stir with a spoon. The water should simmer very gently and not touch the bowl, or the eggs will cook, and you won’t get a perfect zabaglione, so keep the heat low. You’ll see the zabaglione first form a foam on top, then gradually start to thicken, and the foam will slowly disappear. It could take up to 15 minutes.
- Once the mixture is nice and thick, remove the bowl from the hot water and portion the zabaglione into coffee cups.
- Serve it warm or at room temperature for the best flavor. For an extra touch, dust with cocoa powder.
- Your coffee zabaione is ready to enjoy!
