Espresso Con Zabaione
A few years ago I was managing a fine Italian restaurant at which I did everything from hire, serve, clean toilets, & cook. I ended up taking on the job as Dessert Chef for the year I was there which I learned alot of incredible Italian dessert recipes which I still use. The biggest seller of course was Tiramisu. I made a Zabaione cream for the alternating layers of the Tiramisu that was made out of heavy cream, egg yolks, sugar, vanilla, & mascarpone cheese (Italian cream cheese). This was all whipped up light & fluffy & we also used it to fold into Callebaut dark chocolate to make Chocolate Mousse & on top of cooked berries to make Zaboine Berries. Well, every time I made a fresh batch of Zabaione cream (which was at least once a day) I would make myself my own version of an Espresso Con Panna, only instead of regular whipped cream, I would use the Zabaione cream. It was incredible! The Zabaione cream is heavier than whipped cream & usually sweeter & much richer with the egg yolks & mascarpone cheese. Over all, its incredible. The only problem with serving it is unless you go through a batch of cream a day, it will seperate. You can rewhip it but that takes time in a shop. But if anyone wants to try it, let me know & I'll give you the recipe to try out. Just let me know how it turns out.
Replies to This Discussion
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Permalink Reply by Russ Warren on
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The recipe would be awesome.
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Permalink Reply by Mitch Buckner - Bella Caffe on
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You can cut this down however you want, Im just used to doing it in large batches for many desserts. This isnt a huge batch but bigger than what you'll use for now.
Cream 7 egg yolks & 1 cup of sugar & a pinch of salt (that means put them both in a mixer & beat them until they turn white & thick). You are trying to get the sugar & egg yolks creamy & not granulated like sugar is normally.
Turn the mixer on slow & slowly add 1 pound of Mascarpone cheese (dont skimp & use Cream Cheese, it wont work as well)
Once those are mixed together (should only take a few secs) slowly pour in 1 quart of heavy cream. Once they are together turn the mixer up to whip or just turn it up high but not high enough stuff is slinging out. Once it gets slightly thicker add about a tablespoon of real vanilla extract.
This is where it gets a little harder. Its not as important since you arent making desserts, only putting it on top of espresso. You have to keep a constant eye on the cream at this point because it can go from perfect to broken in no time. If you break the cream, it basically turns to sweet butter & cheese. You are looking for a thich consistency but still slightly runny. I keep taking a spoon full & pouring it back into the bowl. You'lll keep getting a nice runny consistency & then as soon as you take a spoonful that drops in an almost solid clump you're there. Turn it off & walk away. I dont mean a butter clump. It will just go from runny to thick enough you can actually get a spoonful that plops. Imagine just slightly softer than pudding.
Then you are done. Take a spoonful on top of a shot of espresso & you'll be in Italian heaven. Now, if you let this sit for a day, it will start to get soft. Just give it a quick rewhip back to the right consistency & you'll be good to go. It wont last really more than say 2 days. Best if you use it all the same day. Remember, it is raw eggs. Use the freshest eggs you can. The eggs dont have to be 100% free of egg white either (this isnt a meringue). If you've got vanilla sugar then even better (Vanilla sugar is sugar that has been stored with leftover vanilla pods) Also Extra Fine Sugar is best but you can use regular granulated sugar. You can use real vanilla pods to make your flavor but I would still add some extract. Vanilla seeds do look cool in the whip. you can also experiment with other flavors if you want. It all depends on whether or not you like flavors in your espresso.
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