Coffee zabaglione


3 egg yolks

5 tablespoons sugar

 zest of an organic lemon

 1 tablespoon Vergnano espresso coffee

1 tablespoon Marsala wine or other preferred liqueur


In a bowl, mix all the ingredients, except for the Marsala, until creamy and smooth. Place on a saucepan of boiling water and continue cooking in a bain-marie for another 5 minutes or until the zabaglione becomes light-coloured and very frothy. Add the Marsala wine and stir for a few more seconds until well combined with the rest. Perfect served with slices of traditional panettone.

Recipe from @allegrapomilio

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