Coffee Zabaglione –
Easy to make for a delicious and “foamy” dessert. This recipe is naturally gluten-free.
Preparation time 10 minutes (excluded the rest in the refrigerator for 6-8 hours)
Ingredients for 4 persons:
4 egg yolks
4 tablespoons of white sugar
3-4 teaspoons of coffee
Beat the yolks with the sugar until they become swollen and fluffy.
Cook the cream in a double boiler, stirring constantly, for about 8 minutes.
Remove from heat and add coffee, a teaspoon at a time, mixing well between a teaspoon and the other (be careful not to put too much coffee, because it tends to deflate the egg). Divide the cream into coffee cups or small glasses.
Allow to cool and store the cream in the fridge for at least 6 hours.
The rest in the refrigerator makes the zabaglione even more frothy. Generally, all remains very compact, but sometimes the coffee falls to the bottom of the cup: it doesn’t become less good and the coffee, in the bottom, becomes a delicious cream. So, even in that way, it’s really good and it comes out a sweet with two consistencies. 😉
More gluten-free creamy desserts: