Zabaione al Caffè Recipe – A Decadent Breakfast Drink

This Zabaione al Caffè recipe is a delicious breakfast drink that is so decadent that you will want to save it for special occasions, but you really shouldn’t!

What Is Zabaione al Caffè?

A Zabaione al Caffè is a delicious morning espresso drink where you add strong and bitter espresso to a sweet zabaione cream. The result is a deliciously sweet drink that you will love. For me, it is also reminiscent of tiramisu because of the zabaione (also spelled: zabaglione) and the expresso, both of which are ingredients in some of the most popular recipes for tiramisu.

Where Did Zabaione Originate?

Zabaione, also spelled zabaglione, is an Italian dessert with unknown origins. Food historians point to the Piedmont, Emilia-Romagna, and Tuscany regions as its source. Despite the uncertainty and varied tales, it’s a classic Italian custard made with egg yolks, sugar, and sweet wine (like Marsala, Moscato, or Vin Santo). It can also be used as an ingredient, as it is with this drink, and in versions of the dessert tiramisu.

This drink, however, does not have any known origins. It is likely to have originated in the same place as the zabaione, but that is only a guess.

The Zabaione al Caffè Recipe

Making this Zabaione al Caffè recipe at home is not too difficult, but it is a little more involved than simply making a moka pot of coffee. As my pictures prove, making it look perfect isn’t easy, but I assure you that even the messy versions are delicious.

Zabaglione al Caffè Recipe Ingredients

• 4 Egg Yolks
• 50g (2 ounces) Granulated Sugar (can be 20% less if too sweet)
• 3 Espresso Shots
• 1 teaspoon cream
• 3 teaspoons Marsala

Zabaione al Caffè Cooking Instructions

1. Place the egg yolks and sugar into a heavy heatproof bowl and place over a saucepan with water to make a double-boiler.
2. Over medium heat, whisk the egg yolks and sugar until dissolved.
3. Continue cooking and whisking until it doubles in volume.
4. Add the remaining ingredients and continue whisking until it is thick and frothy
5. Remove from the heat and let stand for 10 minutes
6. Pour into glasses and serve with a small cookie

Is This Zabaione al Caffè Recipe Worth The Time?

This is a special treat that can be a part of a holiday breakfast. Because it is so sweet, I would pair it with something a little less so. Maybe a cookie that isn’t too sweet or some type of toast. For me, it is a little too sweet as an everyday drink, and I prefer an easier way to drink coffee in the morning. However, if a happy celebration is in the works, this is a great place to start.

Zabaglione vs. Eggnog: The Difference Between The Two

To make a perfect zabaglione, it’s necessary to heat it in a double boiler (a.k.a. bain-marie) whipping the fresh egg yolks well so that they are soft and fluffy. Adding the sugar a little at a time, continuing to whisk, and finally the Marsala wine. No additional alcohol is added. It is a warm dessert that thickens to the consistency or pudding or custard, but can be served cold.

A similar product is eggnog, a typical drink of the Christmas period in Anglo-Saxon countries. You combine together egg yolks, sugar, whipped cream and milk, flavouring the mix with cinnamon, vanilla and nutmeg. This creates an original cocktail to fight the cold. Hard liquor, like Scotch or Rum is usually added to the eggnog for the adults and is consumed as a drink.

How Do You Pronounce Zabaione In English?

Here is an attempt at phonetically spelling Zabaione: Zah-Bah-Yone – with the stress on the last syllable. Good luck, but I’m sure once you hear it pronounced in Italy, you won’t forget how to pronounce this amazing custard.

More Italian Coffee Culture Articles