in Dessert Recipes, Italy

Ice cream with espresso – Zabaione

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Ingredients for 5 servings:

  • 125 ml coffee (espresso)
  • 4 egg yolks
  • 100 g sugar
  • 4 cl Amaretto
  • 5 scoops of ice cream (vanilla ice cream)
  • Biscuits or almonds for decoration

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Let the espresso cool until lukewarm. Whisk the egg yolks and sugar in a warm water bath (or in a Thermomix with the heat on), add the Amaretto and espresso, and whisk vigorously for about 5 minutes. Pour the ice cream into glasses or bowls, pour the zabaglione over it, and garnish with biscuits or chopped almonds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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