You must try Breakfast Zabaglione with Berries and Espresso! A non-alcoholic, custard-like treat that's so delicious!
Welcome to my Italian continental breakfast. We have non-alcoholic breakfast zabaglione (zah-bah-yoh-nay) with berries and espresso, toast and some dark chocolate.
This is what I want the morning of Valentine's Day or any holiday, for that matter.
If you've heard of zabaglione, you might know it as a custard-like dessert made with sweet wine. I only know the non-alcoholic version that Nonna used to make for us as a special breakfast treat.
She served it just like in Italy, nice and sweet with espresso poured over it and toast on the side for dipping. Heaven!
And yes, I occasionally consumed coffee as a kid, either poured over this zabaglione or on my cereal. And I drank red wine mixed with pop every Sunday at dinner.
It's an Italian thing.
Nonna used just two ingredients in her zabaglione: raw egg yolks and sugar. I cooked mine over a double boiler for food safety reasons, but otherwise, I've stayed true to her version, only adding a couple of dashes of salt to bring out the flavor.
It's rich, creamy, and out-of-this-world delicious. You can adjust the sugar level to your liking, but keep in mind that if you're going to add unsweetened espresso to yours (for the love of coffee, you must!)you'll want the zabaglione sweet enough to compensate.
Okay, I beg of you, if you drink coffee, you must experience it with the luscious zabaglione in your cup!
The zabaglione will swirl around for a bit in the espresso, then the whole thing will look cloudy, and then the zabaglione will rise to the top. You'll dip your spoon in and take a scoop...and the taste will make you weak in the knees and you'll roll your eyes swooning.
At least, that's what happens to me. If you like traditional tiramisu or coffee ice cream, your life will not be complete until you've tried this!
Of course, if you're not a coffee drinker, you can swoon too, just by plopping juicy raspberries into your cloud of zabaglione, or maybe even trying it with hot chocolate. (Let me know if you do.)
I guess I'd better wrap this up by saying a few words about the cooking process. You'll need lots of eggs.
I use extra large, and needed three yolks per person.
You won't use the whites, but you can save them for a day or two in the refrigerator and make egg-white omelettes, Foolproof Lemon Meringue Pie, Pecan Meringue Cookies or angel food cake. You also can freeze the whites in small quantities for later.
Then, you'll need to whisk your ingredients for at least 10 minutes to achieve the right consistency. It helps to make figure eights with the whisk to incorporate air and keep your arm from getting too tired.
The zabaglione is done when it is thick, a paler shade of yellow, and starts to pull away from the sides of the bowl. (It won't be as thick as custard though.)
If you've never had breakfast zabaglione, I hope you try making it!
Just Dorothy Hamill your way through it, and you'll be fine.
Other Egg Recipes to Try
If you love eggs, don't miss these other recipes:
Enjoy!
(Recipe Source: Adapted from my Nonna's zabaglione)
Espresso Zabaglione (Uovo Sbattuto)
Ingredients
- 3 extra-large egg yolks (see notes)
- 3 Tablespoons granulated sugar (or 3 packets of Stevia)
- 2 sprinkles salt
- 2 servings hot espresso
- toast for serving (optional)
Instructions
- For Unpasteurized Eggs: Add an inch of hot water to the bottom of a double boiler, if you have one. Otherwise, use a medium pot that a stainless or glass bowl can sit on top of.) Set the pot on the stove over medium-high heat and cover the pot until the water is nearly boiling. Lower the heat to medium so the water is simmering, not boiling.
- While the water is heating, separate the yolks from three eggs. Crack an egg, let the whites ooze out into a container and transfer the yolk back and forth between the two eggshell halves until the whites have all dripped out. Place the yolk into a stainless steel or glass bowl that fits on top of your pot. Continue with the remaining eggs. (Refrigerate the whites in a sealed container for another use within 2-4 days, or freeze them.)
- Add the sugar and salt to the egg yolks in the bowl and whisk them briefly before placing the bowl on top of the pot of simmering water. Continue whisking, using a figure 8 motion, for 4-5 minutes. Periodically check the water underneath to make sure it's not boiling. Lower the heat if you need to, so the water stays simmering. Make sure the water is not touching the bottom of the bowl of yolks.
- The zabaglione is done when it is thickened, pale yellow and pulls away from the sides of the bowl. It should not be as thick as custard. A safe temperature for the eggs is 160 degrees F.
- To serve, immediately spoon the zabaglione into two coffee cups or mugs. Pour the espresso over the zabaglione in each cup. (Or, you can spoon the zabaglione on top of each serving of coffee. Serve with toast or biscotti for dipping, if desired.
MariaVolpe says
I grew up with eating this in the morning too, except my mom never used a double boiler. just yolks and sugar. Sometimes I would add it to my espresso.
Just made this the other night. Sooo good!
Mamma C says
Hi Maria - Yeah, in the old days, I don't think anyone worried about whether the yolks were cooked. 🙂 I'm so glad you enjoyed the zabaglione!
Rosa says
Oh my gosh!! My mom used to make this for me every morning when I was a kid! She would beat an egg yolk with a good amount of sugar in a coffee cup and then I would eat it just before going to school. Once in a while she also added espresso. 🙂 My grandparents always let me drink a little bit of red wine with plenty of 7-Up. If I was lucky, I was allowed to drink a second glass. Times have sure changed, though. I would let my kids try the breakfast zabaglione but I wouldn't let them try wine with 7-Up.
Thanks for sharing this post!! It brought back a lot of memories!! 🙂
Mamma C says
Wine with 7-Up! For us, it was Riunite. Too funny! I'm so glad you shared your memories with me, Rosa. I need to make zabaglione again soon!
Cheryl "Cheffie Cooks" Wiser says
Hi Andrea, my Nonna loved to serve this with blueberries (because she had a blueberry patch out back, I think?). It was a fun flavorful treat. No wine in soda pop for me-that was a big no-no. I loved coffee though loaded with cream and sugar! Then dunk the cinnamon toast strips in the coffee (and make a real mess!). To this day I love coffee (Columbian) loaded with half and half and sugar! Your Florida Bud, Cheryl. PS Have a Happy Valentine's Day!!!
Mamma C says
Cheryl, I bet the cinnamon toast is delicious in coffee. In fact, my cousin in Italy said that zabaglione is often served there with cinnamon or pistachio nuts. Blueberries sound so good too. I'll take some of each!
Denise | Sweet Peas & Saffron says
I am dying at the image of you drinking red wine mixed with soda pop 😉 This looks so good in the coffee! I am such a coffee fan, this looks like the most delicious way to enjoy a nice cup.
Mamma C says
Haha, Denise! That was the original wine cooler, and I was so tiny that I had to sit on two phone books to reach the table. Too funny! I hope you try this in your coffee and let me know if you like it. 🙂
annie@ciaochowbambina says
This looks wonderful, Andrea! Being Italian, you'd think I grew up eating zabaglione, tiramisu, and drinking a little wine...nope - none of it! I have a lot of lost time to make up for! Thank you for sharing your Nonna's sweet recipe!
Mamma C says
Annie, I hope you try this! It's really one of life's simple pleasures. 🙂