Zabaglione Al Caffé

1. 1

   Bring 1 cup water to a simmer in a small saucepan.

2. 2

   In a heat-safe bowl that is large enough to sit over your saucepan without touching the bottom, whisk the egg yolks, sugar, and cardamom until thick and pale yellow.

3. 3

   Set your bowl over the saucepan, making sure the bottom of the bowl does not touch the hot water, or you might make scrambled eggs. (A double boiler will also work well.) Add the espresso to the egg mixture. Continue whisking until the mixture is foamy and doubled or tripled in volume. Remove bowl from saucepan.

4. 4

   Serve immediately over slices of cake, or spoon into pretty bowls and serve with lady fingers, biscotti, or tuiles. Or, pour some over a demitasse cup of espresso-that's my favorite way.

* Per serving · 4 servings · Values may vary.

No additional tips available.