Frozen Espresso Zabaglione

By David Tanis

Published March 18, 2014

  • Fred R. Conrad/The New York Times
Media 1 of 1
Total Time
15 minutes, plus several hours’ freezing
Rating
4(163)
Comments
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Zabaglione (or Zabaione) is a classic Italian dessert custard, but is basically nothing more than egg yolks whipped with sugar, usually served warm or at room temperature. It is typically flavored with sweet Marsala wine, which has a caramel-like flavor, but other wines or liqueurs may be substituted for variation. In this version, espresso coffee and Cognac are used, and the zabaglione is frozen for several hours or overnight. It’s an easy way to make gelato at home, with a light airy texture.

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Ingredients

Yield:6 servings

  • 6 egg yolks

  • 6 tablespoons sugar

  • ¾ cup espresso

  • 2 tablespoons Cognac

  • Cocoa powder and powdered sugar, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

14 grams carbs; 145 milligrams cholesterol; 107 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 11 milligrams sodium; 2 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put egg yolks in a medium-size mixing bowl. Add sugar and whisk together for a minute, until frothy. Whisk in espresso and Cognac, then place bowl over double boiler. (For a makeshift double boiler, put 3 inches of water in a saucepan approximately the same size as bowl. Put the saucepan on stove, bring the water to a boil, then reduce heat to a rapid simmer.)

  2. Step 2

    Whisk rapidly until egg yolk mixture is warmed through. Continue whisking as the mixture begins to thicken. After 2 minutes or so it should have doubled in volume and have the consistency of softly whipped cream. Remove from heat and whisk for a minute more.

  3. Step 3

    Pour custard into individual demitasse cups or into a serving dish. Cover with plastic wrap and freeze for several hours or overnight.

  4. Step 4

    Remove from freezer 10 minutes before serving. Dust with cocoa powder and powdered sugar if desired.

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Ratings

4 out of 5
163 user ratings
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Comments

Eithan

This is better, in my opinion:
Combine the egg yolks and sugar with a whisk until the mixture is brighter and frothy. Put the bowl on bain-marie and whisk, adding the cognac from time to time. When the mixture is thick(this proccess can take 10-15 minutes. If you got a thermometer, it should be around 145-150°F), take down the bowl to a bath of ice water and mix. after two minutes of mixing, add the espresso and continue to mix until the mixture has cool down. Pour to cups and freeze overnight.

David Look

From Tanis: You may omit the Cognac entirely, or substitute 1 teaspoon vanilla extract.

K

I wonder--did you use espresso grounds or prepared espresso? It should be the latter (3/4 c prepared espresso, or substitute the same amount of strong, dark coffee made using whatever brewing technique you usually use for coffee).

Marina

To make this creamier,fold in some whipped cream ( to just stiff peaks). Eat as is or freeze. Also can use this to make a sort of tiramisù with some savoiardi soaked with diluted rum/ simple syrup.

Dan

Made exactly according to instructions using 3/4 cup espresso made from my Nespresso machine. Came out smooth, creamy, and delicious- the entire family loved it. Not sure why so many other users had difficulty- I found this very straightforward to prepare as written.

MG

What do you do with the leftover egg whites?

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