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Espresso Zabaglione


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  • 4 large egg yolks
  • 3 tablespoons sugar
  • 1 cup hot espresso


Servings 4


Step 1

Whisk the yolks and sugar in a large glass bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk until the yolk mixture is very thick and fluffy, about 3 minutes. Whisk in the hot espresso. Pour the espresso mixture into mugs and serve immediately.

This recipe yields 4 servings.

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