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Espresso zabaglione is an old Italian classic that’s recently gone viral again as a coffee “hack,” but this creamy espresso tradition has been around for centuries. Originally derived from the Italian dessert zabaglione, which was made by whisking egg yolks with sugar and wine, this version replaces wine with espresso to create a rich, naturally sweet, velvety foam that pairs perfectly with coffee.

I’ve been making this every Sunday for years. When made with espresso instead of wine, it becomes less of a dessert and more of a ritual, smooth, energizing, and deeply flavorful. You can spoon it over coffee, but it truly shines when enjoyed with espresso.

Espresso Zabaglione Recipe (1 serving)
Two slightly long shots of espresso, or one double shot espresso with a slightly longer pull
2 egg yolks
1 tablespoon honey

Whisk the egg yolks and honey together over gentle heat while slowly adding the espresso. Continue whisking until the mixture becomes light, creamy, and slightly thickened. Remove from heat, let cool slightly, and serve over or alongside espresso.

This is a simple, authentic Italian-inspired coffee recipe that brings together tradition and flavor using just a few ingredients.

#ChristinaNicci #espresso #coffeerecipe

41 Comments

  1. Mmmm that actually looks quite delicious to try truth be told and who better to watch make some delicious Italian coffee than this incredibly stunning Italian Queen herself anyway? This was definitely educational and intriguing for sure and I hope that the rest of your Sunday is going remarkably well too!! Thank you a lot for this, my love!. 🇮🇹🧠💡👸🏻🏋🏻‍♀️💪🏻⌛🍑💍🔥❤💞❤🔥☕🫖😲😋😍🌸🌹⚘🌷💐👑

  2. Sounds interesting 🤔… Not a coffee drinker. Thanks for sharing 👍🏽. Blessings to you always, 🙏🏽❤️🌹🎉

  3. Interesting, I am kinda of a coffee junkie too, I roast my own coffee beans and prefer a Chemex pour over, but your machine is dope!!

  4. What a great espresso maker Chris. I couldn’t do the raw egg thing, that the coffee? ☕️😋👍✅

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