Coffee zabaglione with wafer biscuits

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 13
Servings 4
Time 35 min

Ingredients

  • WAFER BISCUITS
  • 4
    large egg whites
  • 150
    g
    cake flour
  • 200
    g
    icing sugar
  • 75
    g
    butter, melted and cooled
  • 30
    ml
    thick cream
  • 50
    ml
    chocolate, melted
  • ZABAGLIONE
  • 15
    ml
    instant Nescafé coffee granules
  • 60
    ml
    castor sugar
  • 4
    large egg yolks
  • 80
    ml
    Kahlua liqueur
  • 80
    ml
    thick cream
 

Method

8-12 min
 
WAFER BISCUITS Preheat oven to 230 ºC. Whisk egg whites until just mixed. Stir in flour and icing sugar until well combined. Stir in butter and cream. Place teaspoons of batter on a greased baking sheet. Using the back of a spoon, spread mixture out as thinly as possible. Leave space between each biscuit. Bake in the oven for 8-12 minutes, until the wafers just begin to brown around the edges. Remove from the oven, lift biscuits and mould them in the hollows of a muffin tin. Allow to cool and harden. Once cool, drizzle with a little melted chocolate. ZABAGLIONE Mix together 60 ml water and the coffee granules in a glass bowl. Whisk until dissolved. Whisk in sugar, egg yolks and liqueur. Half-fill a saucepan with hot water. Heat until simmering gently. Place bowl over the saucepan. The base of the bowl should not touch the water. Whisk mixture for about 10 minutes, until thick enough to leave a ribbon trail when whisk is lifted. Divide mixture between 4 glasses. Add 10 ml cream to each glass and swirl in gently. Serve immediately with wafer biscuits and remaining cream. Do not allow zabaglione to stand for more than 10 minutes or it will separate. Serves 4.
 

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