by Domenica Marchetti
This inviting, spirited take on the ultimate Italian frozen dessert—the zabaglione—is the adults only treat, we all need and want!
Domenica’s recommendation: “If (like me) you love truly robust espresso, with deep chocolate and toffee notes, Neapolitan is your blend! If you prefer it a bit more tame, but still rich, try Tuscan or Triestino roast. Any of the three make delicious zabaglione.”
If you don’t already, you’ll want to follow Italian cooking maven, instructor and food writer Domenica Marchetti. Along with her popular online classes and unparalleled Italy food tours, Domenica has eight cookbooks to her credit plus her Buona Domenica newsletter.
Recommended Coffee MR. ESPRESSO NEAPOLITAN, TUSCAN and/or TRIESTINO ESPRESSO BLEND
INGREDIENTS
- 4 large egg yolks
- 4 to 5 Tbsp sugar
- 2 Tablespoons Cognac
- 1/3 cup freshly brewed espresso, slightly cooled
- whipped cream
EQUIPMENT
- stovetop Moka pot or espresso machine (Domenica uses the Rocket Appartamento)
DIRECTIONS
1 – Place the yolks in a copper or heat-proof glass mixing bowl and whisk in the sugar until well incorporated and lightened. Start with 4 T and add another T if you prefer it sweeter. Dribble in the Cognac and the coffee and whisk well. You can use a sturdy hand whisk or a handheld mixer, which is what I do to avoid wrist fatigue.
2 – Set the bowl over a pan of gently simmering water, making sure that the bottom of the bowl is not touching the water.
3 – Keep whisking. After a few minutes, the mixture will begin to thicken and grow in volume. Keep whisking until the zabaglione has more than doubled in volume and you can see tracks from the whisk or beaters. This can take 5 minutes or longer.
4 – Once the zabaglione is thickened, remove it from the heat and set it over a bowl of ice or ice water. Whisk until the zabaglione has cooled to room temperature.
5 – Pour or spoon the zabaglione into demitasse cups and freeze for several hours or overnight.
6 – To serve, remove the cups from the freezer and let sit at room temperature for 10 minutes, Pipe or dollop a tuft of whipped cream on top of the zabaglione and sprinkle each serving with a pinch of ground espresso. Serve.
VARIATION: Before portioning out and freezing the zabaglione, gently fold in about 1 cup stiffly whipped cream. This version makes several more portions.