Espresso Zabaglione (Uovo Sbattuto)

You can make Espresso Zabaglione (Uovo Sbattuto) in 10 minutes! You'll love this Italian egg coffee made with sweetened yolks! My recipe includes instructions for heating the yolks to a safe temperature first.

I have to laugh when I think of zabaglione coffee trending on social media. Nonna would make this for us when I was a child in the 1970s, and this recipe has lived on my website since 2015!

In Italian, "uovo" means "egg," and "sbattuto" means "beaten." When the yolks are whisked with sugar until thick and creamy, you have zabaglione. When hot espresso is poured over zabaglione, you have uovo sbattuto, a rich, delizioso beverage!

It's perfect for an Italian brunch, Valentine's Day breakfast or a lazy Sunday morning. And don't miss this zabaglione dessert recipe, which includes wine, or this classic tiramisu recipe, which includes zabaglione custard.

Recipe ingredients

Nonna used just two ingredients in her alcohol-free zabaglione: raw egg yolks and sugar. I cook 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 enhance the flavor.

Egg Yolks: You just need the yolks for this recipe and can save the egg whites for another use.

If you can find pasteurized eggs, you can safely use the yolks without heating them. But, most eggs sold in America are not pasteurized. You'll need to heat the beaten yolks over simmering water until the mixture coats a metal spoon with film, bubbles at the edges or reaches 160 degrees F, according to The American Egg Board.

Sugar: This recipe calls for granulated cane sugar, but you can substitute Stevia or allulose (such as Truvia), if needed.

Salt: A couple of sprinkles of table salt ensures the zabaglione isn't bland.

Coffee: Espresso or any strong, brewed coffee works best, since the zabaglione is sweet. See below for how to make espresso in a Keurig coffee machine.

How to make espresso zabaglione

See the card at the end of this post for the full recipe, but here's an overview.

1. Separate the eggs and add the yolks to a stainless or glass bowl that will fit over a pot. Whisk the egg yolks, sugar and salt over a pot of simmering water (double boiler).
2. Continue whisking, using a figure-8 motion, for 4-5 minutes until the zabaglione is thickened and pale yellow. Serve immediately in coffee.

Make the espresso

If you have an espresso pot or espresso maker (affiliate link), you can use either one. If you don't have an espresso maker, you can use a Keurig coffee machine (affiliate link), which I do every morning.

To make espresso in a Keurig, you'll need a reusable filter cup (affiliate link) for ground coffee. Use espresso that's not too finely ground, or it will clog your machine. Starbucks ground espresso (affiliate link), works perfectly.

Fill the basket with the ground espresso. Brew six ounces, so the coffee is strong. You can divide it between two cups for this uovo sbattuto recipe.

Recipe tips

• To adjust the servings of this Italian zabaglione recipe, use one tablespoon of sugar per egg yolk.
• When heating the yolk mixture, keep the water at a simmer instead of boiling, so you don't end up with scrambled eggs.
• Make sure the bottom of the bowl isn't touching the water, so the eggs don't overcook.

What to serve with it

Espresso Zabaglione is delicious with toast or almond biscotti cookies for dipping. You can top it with cinnamon and pistachio nuts or serve the zabaglione with berries. You can omit the coffee for children or serve this with hot chocolate instead.

Zabaglione pronunciation & spellings

Pronounced (zah-bah-YOHL-nay), "zabaglione" is the spelling used in southern Italy. In northern Italy, it's spelled "zabaione." And, it's known as "sabayon" in French.

What to do with leftover egg whites

Refrigerate the unused egg whites in a sealed container for up to two days. Use them to make scrambled eggs, an egg-white omelet, Foolproof Lemon Meringue Pie, Pecan Meringue Cookies or Raspberry Angel Food Cake.

You also could freeze the egg whites in a muffin tin or ice tray, then transfer them to a zip-top freezer bag. Store them in the freezer for up to 12 months. Thaw them overnight in the refrigerator before using them.

More recipes to try

• Espresso Smoothie
• Almond Milk Frappuccino
• Basted Eggs
• Italian Sausage Breakfast Casserole
• Arugula Frittata
• Lemon Ricotta Pancakes with Olive Oil

If you try this Espresso Zabaglione recipe, please leave a comment and a rating!

(Recipe Source: Adapted from my Nonna's breakfast zabaglione recipe. Originally published on February 7, 2015 and updated now with new photos, additional information and an improved recipe.)