The coffee zabaglione cream without alcohol is a very frothy cream, sweet, perfect for an irresistible dessert. Try it also for breakfast, as it contains no alcohol, it is perfect, and gives you a boost on days when you really need it. The only downside is that you can’t stop eating it, it’s so good, one spoonful after another, maybe with some dry biscuits, but above all, I assure you it’s a delight, with very dark chocolate shavings, the sweet contrast of the zabaglione and the bitterness of the chocolate, it’s mesmerizing.
Let’s get to work and prepare the coffee zabaglione cream without alcohol together.
If you love creams, here are some recipes to try.
Custard Cream with Rice Flour
Water Coffee Cream
Paradise Chocolate Cream
Pistachio Custard Cream
Mascarpone Cream with Cooked Yolks
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 6 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Making Coffee Zabaglione Cream without Alcohol
- 5 Egg Yolks (about 190 g)
- 5 tablespoons Sugar (about 110 g)
- 1 1-cup Coffee Pot
- as needed Unsweetened Cocoa Powder
Tools
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- Electric Whisk
Preparation of Coffee Zabaglione Cream without Alcohol
First, break the eggs and separate the whites from the yolks. With the whites, you can make a diet omelet or delicious meringues (recipe here). Alternatively, as I did, use bottled yolks that are already pasteurized.
Place the yolks in a bain-marie container, gradually add the sugar while working with the electric whisks. Meanwhile, put the coffee pot on the stove.
When the coffee is ready and the yolks are well whipped, pour in the coffee and continue working. The mixture will become liquid again, but once cooled it will become very frothy. Place the container on a work surface or in a bowl of cold water and continue working with the whisks. It will take about 10 minutes to get a whipped mixture. Serve with unsweetened cocoa powder.
Storage of Zabaglione
Zabaglione should be served immediately when it is well frothy and enveloping.
