Coffee liqueur zabaglione recipe

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  • Low-fat
serves: 2 - 3
Skill: easy
Prep: 25 min

Nutrition per portion

Calories 160 kCal 8%
Fat 7g 10%
  -  Saturates 2g 10%
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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


    • 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


    • 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.

    • 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.

    • 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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