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
  • Print


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


Mocha zabaglione
  • 1
    Fill saucepan half full of water and bring to a simmer.
  • 2
    Place egg yolks, sugar, cocoa powder and coffee liqueur into mixing bowl and beat for 30 secs until well combined.
  • 3
    Place 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.
  • 4
    Remove 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.

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