Coffee zabaglione: the traditional recipe to rediscover

The recipe for coffee zabaglione is one of the most intriguing variations on the classic egg custard: one of the most iconic desserts in Italian cuisine. It is based on just a few essential ingredients and has its roots in home cooking: the kind our grandmothers used to make.

The addition of coffee gives it a bolder, more aromatic flavour, making this cream ideal as a dessert or an energy-boosting snack during the colder months. 

Success depends on the balance between sweetness, temperature and whipping, as well as the quality of the coffee used.

Simple ingredients

This coffee zabaglione recipe follows the structure of classic zabaglione, with the addition of hot, strong coffee. The ingredients are few and easily available: it is the quality that makes the difference.

Serves 4:

● 4 very fresh egg yolks;
● 4 tablespoons of sugar;
● 1 cup of very strong coffee.

What is the best type of coffee for this zabaglione? Try it with espresso to achieve a typically Italian flavour, as per tradition.

When zabaglione was made at home, people used whatever coffee was available: strong, hot, often made in a moka pot, and sometimes from the day before. Espresso is the most practical and common choice, both for its flavour and for its convenience.

Traditional procedure

The ingredients listed above form the basis for any coffee zabaglione. However, you can add extra ingredients for decoration. Let’s start with a traditional recipe for coffee zabaglione that everyone will love:

●    make the coffee using a moka pot;
●    leave it to cool;
●    whisk the egg yolks with the sugar until you have a thick, frothy mixture;
●    add the coffee, continuing to whisk;
●    heat some water in a small saucepan;
●    when the water is hot, place the mixture over it and continue cooking in a bain-marie, stirring constantly;
●    Pour the mixture into glasses. 

Your coffee zabaglione is ready: decorate it as you like. You can use ground coffee or coffee beans, chocolate chips, cinnamon, hazelnuts, or even crumbled amaretti biscuits.

Coffee zabaglione without liqueur

The classic recipe for coffee zabaglione is usually made without liqueur: it is the same one mentioned earlier, the one most faithful to tradition. 

But what if you wanted to add some? Marsala is one of the most popular choices due to its sweetness, delicacy and fine quality.

Coffee zabaglione without liqueur is also suitable for children: many of us have fond childhood memories of it. However, it is not recommended for very young children and is best reserved for special occasions, such as Sunday lunches. 

Cold coffee zabaglione

Coffee zabaglione should be served warm or hot. It can be enjoyed cold, although it is a dish designed to be eaten at a higher temperature. 

Once prepared using the traditional method, simply leave it to cool to room temperature and then place it in the fridge for at least an hour. Before serving, stir gently to restore its original consistency. 

In this version, it becomes an elegant spoon dessert, ideal served with dry biscuits or dark chocolate shavings. You could use toasted hazelnuts as a garnish.

In warmer weather, however, you might consider simply adding ice, which is more practical than chilling it in the fridge. Coffee zabaglione is thus transformed into a delicious dessert to be enjoyed even in summer.