Mocha zabaglione
Irresistible creamy coffee dessert with crostoli to dip into. A great finish to any meal.
- 8 mins preparation
- 8 mins cooking
- Serves 6
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Ingredients
Mocha zabaglione
- 12 egg yolks
- 1/2 cup caster sugar
- 1 1/2 tablespoon good-quality cocoa powder
- 1/2 cup coffee liqueur, such as kahlua or tia maria (or use espresso for a non-alcoholic version)
- grated dark chocolate, to serve
- crostoli (pictured lift; availablcrostoli, biscotti or savoiardi biscuits, to serve
Method
Mocha zabaglione
- 1Fill saucepan half full of water and bring to a simmer.
- 2Place egg yolks, sugar, cocoa powder and coffee liqueur into mixing bowl and beat for 30 secs until well combined.
- 3Place bowl over simmering water, ensuring base does not touch water or the eggs will scramble. Beat for 7 to 8 minutes on high speed or until pale and fluffy, scraping the sides down occasionally.
- 4Remove bowl from pan and remove pan from heat. Spoon into bowls, sprinkle with a little grated chocolate and serve with crostoli, biscotti or savoiardi biscuits.
