Affogato allo Zabaglione
Author Notes: When I was little, my mom would make us “l'uovo sbatutto,” which means “beaten egg,” with lots of sugar, to spoon into our coffee. Almost a deconstructed tiramisu, but with ice cream, this dessert is a combination of all my favorite sweet Italian things. Affogato means “drowned,” so maybe this is a drowned tiramisu.
Feel free to break this recipe apart, and have your ice cream with just the espresso and liqueur (like a true affogato) or the espresso with a few dollops of the zabaglione—both equally good desserts on their own. —mrslarkin
Food52 Review: I'm happy to tell you that mrslarkin's Affogato allo Zabaglione is crazy good. The combination of ice cream, espresso, zabaglione and liqueur (we used kahlua) is insane! It was easy to make -- I set it all up before dinner. It was creamy and delicious, and a great ending to a summer meal. —drbabs
Serves 2 to 4
-
1
pint premium vanilla, coffee, or chocolate ice cream or gelato
-
1/2
cup hot, freshly brewed espresso (up to 1 cup if you prefer)
-
4
egg yolks
-
4
tablespoons granulated sugar
-
4
tablespoons Moscato D'Asti or Marsala (optional)
-
4
lady fingers (optional)
-
1
splash Frangelico, Kahlua or liqueur of your choice (optional)
-
1
drop Whipped cream (optional)
-
1
pinch Grated bittersweet chocolate (optional)
- Prepare your espresso machine of choice (I use a Moka pot) and be ready to start it when you’re almost done with the zabaglione. Take your ice cream out of the freezer to soften a bit.
- To make the zabaglione, heat 2 to 3 cups of water to a simmer in a small saucepan.
- In a heat-safe bowl, whisk the egg yolks and sugar until thick and pale yellow.
- At this point, start your espresso machine if you haven’t already done so.
- Now set your bowl over the saucepan, making sure the bottom of bowl does not touch the hot water (otherwise you might make scrambled eggs). Add the Moscato D’Asti or Marsala to the egg mixture. Continue whisking until the mixture is foamy and doubled or tripled in volume. Remove bowl from saucepan.
- Your espresso should be almost done!
- Scoop your ice cream into dessert bowls or coffee cups. Pour 1/8 cup or more of the hot espresso over the ice cream. Drizzle with the liqueur, if you want some kick.
- If using, place one lady finger in each bowl. Ladle generous dollops of the zabaglione over. Top with a spoonful of whipped cream and some grated chocolate, if desired. Serve immediately.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Mash-Up Recipe
- This recipe was entered in the contest for Your Best Frozen Dessert
- This recipe was entered in the contest for Your Best Soda Fountain Recipe
- This recipe was entered in the contest for Your Best Recipe with Coffee
- This recipe was entered in the contest for Your Best Italian Dessert
More Great Recipes:
Coffee|Egg|Ice Cream & Frozen Desserts|Spring|Summer|Fall|Italian|Winter|Dessert
Showing out of comments
about 4 years ago ChefJune
June is a trusted source on General Cooking.
I passed this by the first time I saw it, sensing "trouble." But am unable to resist it this time around. Thinking I could make it Pesadichy and serve it for Seder. (We don't worry about mixing meat and milk.)
almost 5 years ago Seiko
Thanks Mrs Larkin for your speedy and detailed response!Much obliged.
almost 5 years ago Seiko
Mrs larkin pleeeeese reveal where I can get the cute jars from.
almost 5 years ago mrslarkin
hi Seiko. the jars i use (photo 2) are recycled Bonne Maman jam jars: http://www.amazon.com/dp...
the food52 jar (photo 1) is a Janaer Glass Egg Coddler: http://www.hayneedle.com...
almost 5 years ago mrslarkin
rather, they *look like* Janaer Glass Egg Coddlers. You can also buy them here: http://shop.herriottgrace...
almost 5 years ago Olsen322
Looks amazing neighbor! Trying it this weekend.
almost 5 years ago Olsen322
Looks fab! Nice recipe neighbor. Thinking about making it this weekend!
almost 5 years ago EmilyC
Love this! Congrats on the CP -- that pic is so gorgeous!
almost 5 years ago sdebrango
Suzanne is a trusted source on General Cooking.
I love this, tested it also and it's so delicious, breakfast, lunch, dinner and dessert. I could have this every day.
almost 5 years ago mrslarkin
Thanks so much Suzanne. Glad you enjoyed it.
almost 5 years ago Kitchen Butterfly
Now!!
almost 5 years ago Kitchen Butterfly
Beauty.....in every way! Wonderful, I want it for breakfast!
almost 5 years ago mrslarkin
Thank you KB!
almost 5 years ago TheWimpyVegetarian
Affogato might be my favorite dessert in the world. And with lady fingers and zabaglione, OMG. I have to make this.
almost 5 years ago mrslarkin
thanks you guys! I feel like having this for dinner...
almost 5 years ago sdebrango
Suzanne is a trusted source on General Cooking.
I know I commented before but I just have to say again how much I love this recipe!!
almost 5 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
I adore affogato. And with zabaglione as well? So good.
over 6 years ago Debbie Lawson
Affogato is one of my favorite desserts. It's such a simple pleasure of 2 great delights: espresso and ice cream. What a fun addition the zabaglione is!
almost 7 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Let me get this straight. Affogato, zabaglione, Kalhua, whipped cream? All in one place? At the same time? Seriously too good to be true.
almost 7 years ago mrslarkin
Yes, ma'am! For serious!!!
almost 7 years ago sdebrango
Suzanne is a trusted source on General Cooking.
This is beautiful love affogato and with the Zabaglione wonderful!
almost 7 years ago mrslarkin
Thanks! It's pretty yummy.
about 8 years ago Brenna
I also adore the jar presentation.
about 8 years ago mrslarkin
Thanks, Brenna! I love these jars so much.
about 8 years ago Annelle
Truly delicious!
about 8 years ago mrslarkin
Thank you, Annelle!!
about 8 years ago arielleclementine
oh man, mrslarkin! this is a real beauty!
about 8 years ago mrslarkin
Thanks, arielleclementine!!
about 8 years ago chez lady S
like the pic and serving it in the jar great idea... sounds lovely
about 8 years ago mrslarkin
Thank you, chez! I have so many of those jars. Love them.
Showing 30 out of 32 comments