I saw the link to this Frozen Zabaglione recipe on my Twitter feed and immediately wanted to make it. It was originally published in The New York Times by David Tanis, as part of his column titled “An Inspired Lunch Puts Brunch to Shame”.
Brunch seems to be quite the American trend which has not quite caught on here. And when we “do brunch”, it will be for more special occasions like birthdays or anniversaries, rather than a weekend ritual. Unless of course I am on no “let’s do brunch” invitation lists!
I have always thought of brunch as a late breakfast with dessert. And to be honest having dessert as breakfast is not a foreign concept in this household. Cold leftover baked puddings with custard or chocolate cake slathered with icing to jumpstart the day, is the best part of weekends.
I loved the idea of freezing this classic Italian custard and even though it is without a doubt winter at the moment, I did not want to wait for summer to share this recipe. Ice cream in winter is just as good as ice cream in summer!
Zabaglione is usually made with Marsala but this version replaces the sweet wine with espresso and brandy, and it is a wonderful combination. I do think other liqueurs could work really well. Cointreau with some orange zest added would be really good.
It has a light, airy texture and it does help to let it stand for a few minutes at room temperature to soften slightly before serving. And bonus that you don’t need an ice cream machine to make it.
- 6 egg yolks
- 6 tablespoons sugar
- pinch of salt
- 3/4 cup espresso or strong coffee
- 2 tablespoons brandy
- cocoa powder for serving
- Put egg yolks in a medium-size mixing bowl. Add sugar and whisk together for a minute, until frothy.
- Whisk in the espresso and brandy and place bowl over double boiler. (Set the bowl over a saucepan of about the same size, filled up to a quarter with boiling water and making sure the bowl does not touch the water. Reduce the heat to a simmer)
- Whisk egg yolk mixture rapidly until it is warmed through. Continue whisking as the mixture begins to thicken.
- After a few minutes or so it would have doubled in volume and have the consistency of softly whipped cream. Remove from heat and whisk for another minute.
- Pour custard into individual cups. Cover with plastic wrap and freeze for several hours or preferably overnight.
- Remove from freezer 10 minutes before serving.
- Dust with cocoa powder