Coffee liqueur zabaglione recipe

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  • Low-fat


2 - 3




25 min

Nutrition per portion

Calories 160 kCal 8%
Fat 7g 10%
  -  Saturates 2g 10%

Zabaglione is an Italian custard dessert made by whisking egg yolks, sugar and liqueur. This recipe is for coffee-lovers and tastes great served with dessert biscuits


  • 3 large egg yolks
  • 2 level tbsp golden caster sugar
  • ¼ teaspoon vanilla extract
  • 1 tbsp cold strong coffee (1 tbsp coffee granules to 1 tbsp hot water)
  • 2 tbsp Tia Maria (or Kahlua or Amarula)
  • A little grated plain chocolate
  • Dessert biscuits, to serve


  • Whisk egg yolks with the sugar and vanilla in a large bowl, using an electric hand-whisk for ease. Whisk in the coffee and liqueur.

  • Put the bowl over a pan of hot water and carry on whisking until the mixture is thick and doubled in volume — about 10 mins. Don’t let the water underneath touch the bowl or boil, or the mixture will curdle.

  • Pour into glasses, sprinkle with grated chocolate. Serve straight away, with biscuits.

Top tip for making Coffee liqueur zabaglione

Chill or freeze the unwhisked egg whites for up to 2 months. Use to make meringues.

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