Sunday, March 27, 2011

Espresso Zabaglione

4 large egg yolks
3 T sugar
1 cup hot espresso

Preparing the zabaglione:
Whisk the yolks and sugar in a large glass bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk until the yolk mixture is very thick and fluffy, about 3 minutes. Whisk in the hot espresso. Pour the espresso mixture into mugs and serve immediately.

Serves 4


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP