Affogato allo Zabaglione

By mrslarkin
March 16, 2010
27 Comments


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

Ingredients

  • 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)

Directions

  1. 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.
  2. To make the zabaglione, heat 2 to 3 cups of water to a simmer in a small saucepan.
  3. In a heat-safe bowl, whisk the egg yolks and sugar until thick and pale yellow.
  4. At this point, start your espresso machine if you haven’t already done so.
  5. 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.
  6. Your espresso should be almost done!
  7. 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.
  8. 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.

More Great Recipes:
Ice Cream/Frozen Desserts|Italian|Coffee|Egg|Spring|Summer|Fall|Winter|Dessert

Reviews (27) Questions (0)

27 Comments

ChefJune February 27, 2014
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.)
 
Seiko June 27, 2013
Thanks Mrs Larkin for your speedy and detailed response!Much obliged.
 
Seiko June 27, 2013
Mrs larkin pleeeeese reveal where I can get the cute jars from.
 
Author Comment
mrslarkin June 27, 2013
hi Seiko. the jars i use (photo 2) are recycled Bonne Maman jam jars: http://www.amazon.com/dp/B000EXWL8M/ref=cm_sw_r_tw_dp_qjdZrb1VZTJJ1 <br /><br />the food52 jar (photo 1) is a Janaer Glass Egg Coddler: http://www.hayneedle.com/search?Ntt=SRSH338
 
Author Comment
mrslarkin June 27, 2013
rather, they *look like* Janaer Glass Egg Coddlers. You can also buy them here: http://shop.herriottgrace.com/product/glass-egg-coddler <br />
 
Olsen322 June 21, 2013
Looks amazing neighbor! Trying it this weekend.<br />
 
Olsen322 June 21, 2013
Looks fab! Nice recipe neighbor. Thinking about making it this weekend!
 
EmilyC June 20, 2013
Love this! Congrats on the CP -- that pic is so gorgeous!
 
Kitchen B. June 20, 2013
Now!!
 
Kitchen B. June 20, 2013
Beauty.....in every way! Wonderful, I want it for breakfast!
 
Author Comment
mrslarkin June 20, 2013
Thank you KB!
 
Affogato might be my favorite dessert in the world. And with lady fingers and zabaglione, OMG. I have to make this.
 
Author Comment
mrslarkin June 3, 2013
thanks you guys! I feel like having this for dinner...
 
fiveandspice June 3, 2013
I adore affogato. And with zabaglione as well? So good.
 
Debbie L. November 12, 2011
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!
 
boulangere May 30, 2011
Let me get this straight. Affogato, zabaglione, Kalhua, whipped cream? All in one place? At the same time? Seriously too good to be true.
 
Author Comment
mrslarkin May 30, 2011
Yes, ma'am! For serious!!!
 
Brenna March 28, 2010
I also adore the jar presentation.
 
Author Comment
mrslarkin March 28, 2010
Thanks, Brenna! I love these jars so much.
 
Annelle March 19, 2010
Truly delicious!
 
Author Comment
mrslarkin March 19, 2010
Thank you, Annelle!!
 
arielleclementine March 18, 2010
oh man, mrslarkin! this is a real beauty!
 
Author Comment
mrslarkin March 18, 2010
Thanks, arielleclementine!!
 
chez L. March 17, 2010
like the pic and serving it in the jar great idea... sounds lovely
 
Author Comment
mrslarkin March 17, 2010
Thank you, chez! I have so many of those jars. Love them.
 
student E. March 16, 2010
love it! such a nice twist on affogato.
 
Author Comment
mrslarkin March 16, 2010
Thanks, SE!