Pour boiling hot water over the espresso and cool until lukewarm. Beat the egg yolks and sugar in a warm bain-marie, add the amaretto and cooled espresso and beat heartily with the whisks of a mixer for 5 minutes until creamy.
Fill the ice cream into serving glasses, pour the zabaglione over it, sprinkle with chocolate shavings.
Serve immediately.
Tip: Feel free to use better chocolate – the more delicious the result will taste!
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