There’s no way to exaggerate Italians’ deep love of coffee, and nowhere is this more true than in Piemonte, where the caffès are filled at every hour. And however many tazzine of potent espresso one might have gulped down during the day, a true Piedmontese will likely choose a coffee-flavored dessert after supper, be it tiramisù, gelato, or this light zabaglione laced with dark-roasted coffee. This recipe is simple and delicious, whether freshly whipped and warm, or enriched with whipped cream and chilled. Serve with biscotti, crumiri, or over the Torta di Nocciole (on page 158).

　　

Ingredients

serves 6

　　6 large egg yolks

　　1/2 cup sugar

　　1/2 cup very strong brewed espresso, at room temperature

　　1/4 cup dry Marsala

　　1 cup whipping cream, chilled

　　

Recommended Equipment

A double boiler with a large stainless-steel bowl and a wide saucepan to hold it, to whip the zabaglione

　　A large flexible wire whisk

　　Tall glasses for serving

　　

Step 1

Fill the double-boiler pan with enough water to come just below the bottom of the mixing bowl without touching it. Remove the bowl, and heat the water to a steady simmer.

　　

Step 2

While the bowl is still cold, drop in the egg yolks, sugar, espresso, and Marsala, and whisk together until well blended. Set the bowl over the gently bubbling water, and immediately start whisking at a moderate speed. Beat the egg mixture with large strokes, frequently scraping the whisk around the sides and bottom of the bowl, to heat the zabaglione evenly (and avoid scrambled eggs).

　　

Step 3

Whisk steadily as the zabaglione expands into a frothy sponge, 5 minutes or longer. When the sponge is very warm to the touch and thickened enough to form a ribbon when it drops back on the surface, take the bowl off the double-boiler pan.

　　

Step 4

To serve the zabaglione warm, quickly whip the cream (with a whisk or an electric mixer) until it holds soft peaks. Ladle the zabaglione into tall glasses, spoon a dollop of whipped cream on the top of each portion, and serve immediately.

　　

Step 5

For a chilled dessert, set the bowl of warm zabaglione into a larger bowl partly filled with ice cubes and enough water to cool the inner bowl but not splash over. Whisk for several minutes, until the zabaglione is cool to the touch.

　　

Step 6

Whip the cream until it holds soft peaks, and fold it into the cooled zabaglione with a large rubber spatula. Cover the bowl with plastic wrap, and refrigerate for 2 hours or longer, then spoon it into glasses or dessert bowls.

　　From Lidia's Italy by Lidia Matticchio Bastianich. Copyright (c) 2007 by Lidia Matticchio Bastianich. Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American Kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York.