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It’s like a bit of kitchen magic! Whisk together a few egg yolks, some sugar, and a tasty liquid, and this thick, delicious custard is created before your eyes. This amazing Italian dessert is called zabaglione. I discovered it years ago when I was first learning my way around the kitchen. It’s wonderfully simple, yet lusciously decadent, can be whipped together in a few minutes, and requires just 3 ingredients. That’s my kind of dessert – easy and over-the-top yummy!
So when I got my Italy Box from Try The World this month, along with a recipe suggestion for zabaglione, I knew it was time to make this Italian favorite again! I made a simple version, using just egg yolks, sugar, and coffee (they just happened to send a tasty Italian coffee in the Italy Box), but if you want to make it even more decadent, whisk in a bit of hazelnut cream at the end. Check out the original recipe over at magazine.trytheworld.com/nutty-zabaglione.
Serve it up as a pudding in pretty dessert cups garnished with fresh fruit, or use it as a thick sauce over ice cream, cakes, or a semifreddo (another to-die-for Italian dessert similar to ice cream) like I’ve shown here in the picture.
If you want to make this tasty vanilla and almond semifreddo for yourself (and really, you should – it’s freakin’ amazing!), grab the recipe over at Cook’s Illustrated, HERE. (If you’re not already a member, you’ll need to opt-in to their free trial to access the recipe – totally worth it, in my opinion. I personally love my Cook’s Illustrated membership!) I made my version with the amaretti cookies and hazelnut cream from my Italy box – so delicious!
By the way, if you want to Try The World, hop over to TryTheWorld.com and give their subscription food box service a go. While you are at it, be sure to use code TasteOfThePlace15 to get $15 off your first signature box. Yay for discounts!
What you need for 3 to 4 individual servings:
4 egg yolks
4 tablespoons sugar
4 tablespoons strong coffee, espresso, sweet dessert wine, or any tasty after-dinner sipper like cognac
Bring a small amount of water to a simmer in a medium sauce pan, or use a double-boiler.
In a glass or metal bowl small enough to fit over the sauce pan without touching the simmering water, whisk together the egg yolks, sugar, and coffee. Place the bowl over the simmering water, and whisk constantly until thick and creamy. This should take about 3 to 5 minutes. Remove from the heat immediately to avoid curdling the mixture.
Optional: whisk in the hazelnut cream.
Pour the luscious custard into individual serving cups or a pretty pitcher, and allow to cool in the fridge for an hour or so before serving.