This warm Italian dessert is usually made
with Italian Marsala wine. In this recipe coffee liqueur is used along
with freshly crushed cardamom.
4 cardamom pods
8 egg yolks
50 g/2 oz/4 tablespoons golden caster
30 ml/2 tablespoons strong brewed coffee
50 ml/2 fl oz/¼ cup coffee liqueur such as
Tia Maria, Kahlua or Toussaint
A few roasted coffee beans, crushed, to
Peel away the pale green outer husks of
the cardamom pods and remove the black seeds. Crush these to a fine
powder using a pestle and mortar. Put the egg yolks, caster sugar and
crushed cardamom seeds in a large bowl and whisk with a hand-held
electric whisk for 1-2 minutes, or until the mixture is pale and creamy.
Gradually whisk the coffee and the liqueur
into the egg yolk mixture. Place the bowl over a pan of near-boiling
water and continue whisking for about 10 minutes.
Continue whisking until the mixture is
very thick and fluffy and has doubled in volume, making sure the water
doesn't boil - if it does the mixture will curdle. Remove the bowl from
the heat and carefully pour the zabaglione into four warmed glasses or
dishes. Sprinkle with a few crushed roasted coffee beans and serve
Cook's Tips: Cardamom is a fragrant
spice from northern India. It may be bought ready-ground, but freshly
crushed cardamom seeds are much sweeter.