Zabaglione Coffee (Italian Egg Yolk Espresso) | CookOS

Zabaglione Coffee

Name: Zabaglione Coffee (Italian Egg Yolk Espresso)
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 2 shots espresso; 1 egg yolk; 1 tbsp sugar; 1 tsp sugar, or to taste

Zabaglione coffee is a traditional Italian beverage that combines freshly pulled espresso with a frothy, tempered egg yolk and sugar base, creating a rich and creamy coffee experience. The key to success is properly whisking and tempering the egg yolk to ensure both safety and the signature silky texture.

🌍Italian 🏷️Zabaglione 🏷️Coffee 🏷️Espresso 🏷️Drink Breakfast

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Total

7 min

Servings

Difficulty

Medium

Est. Cost

$11–$18

Recipe Source

View original recipe

From TikTok · by mamamilastn

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Ingredients

2 shots espresso
1 egg yolk
1 tbsp sugar
1 tsp sugar, or to tasteoptional

4 Ingredients

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Instructions

1
Separate one egg yolk and place it in a mug.
2
Add one tablespoon of sugar to the egg yolk.
3
Whisk the egg yolk and sugar together vigorously for about a minute until the mixture becomes lighter in color, frothy, and creamy.
4
Pull two shots of hot espresso.
5
Temper the egg mixture by slowly drizzling the hot espresso into the mug while continuously and quickly stirring. This will gently cook the egg without scrambling it.
6
Continue stirring until both shots of espresso are fully incorporated and the drink is smooth.
7
Taste the coffee and add more sugar if desired.
8
Serve immediately and enjoy.

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Tips & Notes

Pro tips

Whisk the egg yolk and sugar vigorously for 1-2 minutes before adding espresso to create a pale, thick base that will emulsify properly.
Pour the hot espresso slowly into the whisked egg mixture in a thin stream while continuously whisking to temper the yolk safely and build maximum froth.
Use room-temperature or slightly warm egg yolks—cold yolks are harder to whisk and won't emulsify as easily with the hot espresso.
The finished zabaglione should be pale, creamy, and noticeably thicker than the original ingredients—this indicates proper emulsification.

Substitutions

1 egg yolk → pasteurized egg yolk product (ensures food safety if concerned about raw eggs)
1 tbsp sugar → honey or agave (note: may slightly alter flavor profile and texture)

Storage & make-ahead

Zabaglione coffee must be consumed immediately after preparation; the frothy texture and foam will not hold.

Equipment

espresso machine or Moka pot · whisk (manual or electric handheld mixer) · heat-safe bowl or cup

Common Questions

Is it safe to eat raw egg yolk in zabaglione coffee?

Yes, when the egg yolk is properly tempered by slowly whisking it with hot espresso, the heat pasteurizes it. Use fresh, high-quality eggs from a reliable source.

Can I make zabaglione coffee without espresso?

Traditional zabaglione coffee requires espresso for both flavor and temperature. Strong hot coffee may work as a substitute, but espresso is essential for authenticity.

How do I get the frothy texture?

Vigorous whisking of the egg yolk and sugar before adding espresso creates the foam. Continue whisking as you slowly pour in the hot espresso to incorporate air.

Can zabaglione coffee be made ahead?

It's best served immediately after preparation while the foam is at its peak. The froth will gradually settle over time.

What if my zabaglione breaks or doesn't get creamy?

Inconsistent texture usually results from insufficient whisking or espresso added too quickly. Whisk continuously and add espresso gradually in a thin stream while whisking.