Espresso Zabaglione (Uovo Sbattuto)

clear mug of coffee topped with a layer of zabaglione (italian custard)

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5 from 4 votes

Espresso Zabaglione (Uovo Sbattuto)

You'll love this Italian egg coffee made with sweetened yolks! Serve it with toast or biscotti for dipping!

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: Italian

Servings:

Calories: 156kcal

Author: Mamma C

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.

Notes

Most eggs sold in the U.S.A are not pasteurized. If using unpasteurized eggs, it's recommended to heat the yolks over simmering water until they reach a safe temperature (160 degrees F) to avoid the risk of salmonella.

If you use pasteurized eggs, they'll be safe to use without heating them. Just whisk the yolks with the sugar and salt until the mixture thickens and is pale yellow.

In Italy, the raw yolks are not heated, and hot espresso is poured on top of the zabaglione. This usually doesn't heat the eggs enough though.

To Make a Different Amount: Use 1 tablespoon of sugar for each egg yolk. If you use more than three eggs, you may need to increase the time you heat them over simmering water. It could take 8-10 minutes to heat six eggs.

Nutrition