Espresso Zabaglione (Uovo Sbattuto) Recipe
Espresso Zabaglione, also known as Uovo Sbattuto, is a luscious Italian dessert made by whisking egg yolks, sugar, and espresso over simmering water to create a light, frothy custard. This quick 15-minute recipe serves two and is perfect for a cozy coffee treat served with toast or biscotti.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Egg Mixture
- 3 extra-large egg yolks
- 3 tablespoons granulated sugar (or 3 packets of Stevia)
- 2 sprinkles of salt
To Serve
- 2 servings hot espresso
- Toast or biscotti (optional)
Instructions
- Prepare the double boiler: Add an inch of hot water to the bottom of a double boiler, or use a medium pot with a stainless steel or glass bowl that fits on top. Heat on medium-high until water is nearly boiling, then reduce to medium to maintain a simmer without boiling.
- Separate the egg yolks: Crack each egg and gently separate the yolks from the whites by passing the yolk between eggshell halves, allowing whites to drip off into a container. Place the yolks into the bowl for whisking. Save egg whites refrigerated for later use.
- Mix yolks with sugar and salt: Add sugar and salt to the yolks, whisking briefly to combine before placing the bowl over the simmering water in the double boiler setup.
- Whisk the mixture: Continuously whisk the yolk mixture in a figure 8 motion for 4-5 minutes, ensuring the water simmers gently and does not boil or touch the bowl bottom. The zabaglione will thicken, pale in color, and pull away from the sides of the bowl when done. The mixture should reach around 160°F for safety.
- Serve: Spoon the zabaglione into two coffee cups. Pour hot espresso over the zabaglione or spoon zabaglione atop the espresso. Serve immediately with optional toast or biscotti for dipping.
Notes
- Use fresh extra-large eggs for best texture and safety.
- Ensure the water simmers gently to prevent scrambling the eggs.
- The zabaglione should be thick but not as thick as custard.
- Save egg whites for other recipes such as meringues or omelets.
- Serve immediately to enjoy the light, airy texture.
