Espresso Sabayon with Vanilla Ice Cream

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



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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