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Espresso Zabaglione From Cucina Amore 1997 Ingredients Directions 1. In the top of a double boiler, whisk the egg yolks and sugar to a creamy consistency. In the bottom half of the double boiler, bring a small amount of water to the simmer. Place the egg mixture over the shimmering water, making sure the bottom f the pan doesn't touch the water. beat the mixture well with a whisk until it begins to thicken, about 5 minutes. Be careful not to beat too long or you will cook the eggs. 2. Remove the top of the double boiler from the heat and whisk in the nutmeg, espresso and coffee liqueur. Return the pan to the double boiler and whisk until the mixture increases in volume and becomes light and fluffy, about 3-5 minutes. Remove from the heat and spoon the zabaglione into dessert dishes. Sprinkle with the grated chocolate and serve immediately. Serves 4 as a dessert, 8 as a sauce. TIP: The zabaglione makes a great sauce spooned over ice cream. Don't forget to sprinkle grated semisweet chocolate on top!
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