Making coffee at home in the morning is a ritual Jesse and I shared from day one. It was a habit that preceded our relationship, that we brought together effortlessly. Of course, the habit of making moka pot coffee was mine before it was ours – Jesse was always brewing his cup with a French press before moving to Italy – yet it entered our joined life without much questioning. Living in Italy, the ritual and gestures just made their way into our morning routine quite naturally.
We have always been caffeinated people, and lovers of coffee in general. Coffee in liquid form aside, we are also fan of anything coffee flavoured, most especially if it comes at the end of a meal. Coffee gelato, affogato, coffee chocolate cake, you name it. Coffee zabaione is also a special favourite. And so, because we are approaching the holiday season, I thought to take the chance to share my recipe for it.
A riff on the classic and much-loved Venetian zabaione, I swapped the usual wine or liqueur with the same amount of strong-brewed coffee. The result is a lush, velvety cream where the flavour of coffee is beautifully powerful, and yet muffled by the gentle sweetness of the egg base. Hope you’ll love it. To me, it feels is equally at home ladled in small cups and enjoyed by the spoonful or as a sauce for cake. I love it served as a light dessert with a couple of almond biscuits, or else poured over a lightly toasted slice of panettone.
Zabaione al Caffé
Bing a small pot with 500 ml (2 cups) of water to the boil. In a large stainless steel bowl, whip the yolks with the sugar until very creamy and pale yellow. Pour in the coffee and whisk to combine.
Place the bowl over the simmering pot of water, making sure the water doesn’t touch the bottom of the bowl. Start whisking your zabaione and keep going until you see it thickening and becoming dense and opaque. The colour should be light brown. When done, remove from the heat and place in a bowl with ice-cold water to stop the curdling process. Keep whisking to cool evenly.
Divide the zabaione into four serving bowls, then place in the fridge to chill for at least one hour. Alternatively, transfer it to a pouring jug or creamer and serve it at room temperature as a sauce for cake.Print recipe