Espresso Zabaione Semifreddo

photo by Giulio Muratori


• 500 ml 35% cream

• 8 egg yolks (room temperature) 

• 2 long espresso shots 

• 100 ml sweet marsala 

• 200 g sugar 

  • Aluminum foil tin (for the semifreddo) 
Instructions  (serves 4)

Brush the aluminum foil tin with canola oil. Then cover the interior with plastic wrap. Set aside. Start preparing the zabaglione by placing the egg yolks, sugar, marsala and espresso in a stainless steel bowl. Beat until fully mixed (a few seconds). Bring a pot of water to boil. Then place the stainless steel bowl with the egg mixture on top of the pot. Make sure that the bowl and boiling water are never in contact. Whisk the mixture until it doubles in size and turns pale yellow. Remove bowl from the pot and let the zabaglione cool down to room temperature. In another bowl, whisk the whipping cream until it forms soft peaks. Gently fold the cream into the zabaglione. Place in the aluminum foil tin, cover and freeze overnight. Cut into semi-thick slices and garnish with chopped chocolate, crumbled amaretto cookies or seasonal fruit.