Espresso Zabaglione

Title:
Espresso Zabaglione

Yield:
1 Servings

Categories:
Morning,
America




Ingredients:





     4    Egg yolks


   1/4 c  Sugar


   1/4 ts Nutmeg


     2 tb Strong coffee or 1/2


          -teaspoons instant espresso


          -powder dissolved in 2


          -tablespoons warm water


     2 tb Coffee liqueur


   1/2 c  Grated semisweet chocolate






 Steps: 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.


 


 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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 Single recipes $3 / Yearly $14.95


 


 Busted by Barb on 2/20/98


 


 NOTES : Serves four as a dessert, 8 as a sauce. Guilty Pleasures: An


 Italian Feast Nick Stellino prepares the decadent Pasta Incaciata, and


 other   Italian specialties:


 Posted to MC-Recipe Digest by "abprice@wf.net" 
on Mar 22,


 1998