Coffee liqueur zabaglione recipe

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Zabaglione is an Italian custard dessert made by whisking egg yolks, sugar and liqueur. This recipe is for coffee-lovers and tastes great served with dessert biscuits. For more Woman's Weekly recipes visit www.goodtoknow.co.uk

  • Low-fat
  • healthy
Serves2–3
SkillEasy
Preparation Time25 mins
Total Time25 mins
Nutrition Per PortionRDA
Calories160 Kcal8%
Fat7 g10%
Saturated Fat2 g10%
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Zabaglione is an Italian custard dessert made by whisking egg yolks, sugar and liqueur. This recipe is for coffee-lovers and tastes great served with dessert biscuits

Ingredients

  • 3 large egg yolks
  • 2 level tbsp golden caster sugar
  • ¼ teaspoon vanilla extract
  • 1 tbsp cold strong coffee (1 tbsp coffee granules to 1 tbsp hot water)
  • 2 tbsp Tia Maria (or Kahlua or Amarula)
  • A little grated plain chocolate
  • Dessert biscuits, to serve

WEIGHT CONVERTER

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Method

  1. Whisk egg yolks with the sugar and vanilla in a large bowl, using an electric hand-whisk for ease. Whisk in the coffee and liqueur.
  2. Put the bowl over a pan of hot water and carry on whisking until the mixture is thick and doubled in volume — about 10 mins. Don’t let the water underneath touch the bowl or boil, or the mixture will curdle.
  3. Pour into glasses, sprinkle with grated chocolate. Serve straight away, with biscuits.
Top Tip for making Coffee liqueur zabaglione

Chill or freeze the unwhisked egg whites for up to 2 months. Use to make meringues.

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