Method

Warm up the espresso machine.  To prepare the zabaglione: Combine the egg yolks and sugar in a bowl and beat with a balloon whisk until frothy.  Gradually stir in the Marsala.  Place the mixture in the top of a double boiler and beat continuously until thick, light, and foamy.  Remove from the heat and continue to beat until the zabaglione has cooled.

Put the coffee in the double-sized filter basket of the portafilter, tamp down with a tamper, and secure the portafilter in the brew head.  Place a brew pitcher or other receptacle directly under the brew head, turn on the brew switch, and brew for 22 to 28 seconds to yield 3 ounces of espresso.

Divide the zabaglione between two heatproof glasses or goblets.  Pour 1 1/2 ounces of espresso over the zabaglione in each glass, then pour or spoon whipped cream on top.  Serve immediately.

Makes 2 servings

Reprinted with permission from ©Daniel Young, Coffee Love: 50 Ways to Drink Your Java, by Daniel Young, published by John Wiley & Sons     click for book review

main page chef and cookbook recipes

more beverages, drinks, wine - read wine articles