The coffee zabaglione cream served with amaretti, cocoa, and cinnamon, is an intense and enveloping dessert. Zabaglione brings back pleasant memories and great emotions in me, because my grandmother used to prepare it when I was a child with her fresh eggs, so I could enjoy it as an afternoon snack. I remember that the coffee zabaglione was the adult version and I still recall the irresistible aroma it emitted. I made this coffee zabaglione cream by cooking the zabaglione in a double boiler to get a fluffy and creamy mixture. I then served this cream with an amaretto and a sprinkle of cocoa and cinnamon.
For other tasty ideas, check out the collections:
10 Comfort Dishes
Coffee Desserts
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 2 Servings
Ingredients
- 3 Egg yolks
- 1/4 cup Sugar
- 1/4 cup Espresso coffee
- 2 Amaretti
- to taste Unsweetened cocoa powder
- to taste Cinnamon powder
Preparation
To make the coffee zabaglione cream, separate the yolks from the whites. In a bowl, using a whisk or electric beaters, beat the yolks with the sugar until you get a frothy mixture.
Then add the cold coffee to the zabaglione, continuing to beat until you get a homogeneous mixture.
Place the bowl over a saucepan filled halfway with water that has been heated. Cook the cream in a double boiler, stirring until you get a fluffier and thicker cream.
Once the cream is ready, pour it into two small glasses, immersing one amaretto in each glass.
Serve the zabaglione cream with a sprinkle of unsweetened cocoa and cinnamon. Enjoy!
Follow me also on Facebook to discover new recipes. And to watch the video recipes, subscribe to the YouTube channel!
To receive the new recipes directly to your email every week for free, subscribe (for free) to the Newsletter.
