Espresso with Zabaglione
Christmas Recipes Beverages Lacto-Ovo Vegetarian Recipes Italian
A delicious dessert drink, foamy like a cappuccino, tasty like a tiramisu.
Ingredients
4 short espressos
100ml heavy cream (35% fat)
Zabaglione
4 egg yolks
50g sugar
50ml milk
1 tablespoon rum
Servings: 4
How to prepare espresso with zabaglione
- Whip the cream until you get whipped cream that holds its shape on the whisk.
- With a mixer, beat the egg yolks and sugar until you get a pale yellow cream (about 3-4 minutes). Gradually add the milk and rum while mixing.
- Place the bowl over steam, without the bowl touching the water. Continue mixing at lower speed until you get a foamy cream that flows in waves from the spoon.
* zabaglione doesn't last long, so it must be prepared only when you use it - Divide the zabaglione into 4 cappuccino cups. Pour a hot espresso through the zabaglione into each cup. The espresso will settle at the bottom while the zabaglione remains on top.
- With a teaspoon, put a little whipped cream on top. Sprinkle a little cinnamon or cocoa. Serve immediately.
