Coffee Sabayon, served with Cinnamon & Nut Biscotti

My friend over at Lavender & Lime always has something exciting for bloggers to partake in, which I absolutely love.  For me, I am a seasonal blogger, I do not do it everyday, unfortunately time just doesn’t allow for it, I also go through these food slumps, to make something new and exciting EVERYDAY is exhausting.  I am trying to get better at blogging…it is my goal for this year.

The new Challenge – I Made It Challenge – Sabayon | Zabaione got me thinking.  I have made Sabayon a few times, for both sweet and savory dishes, served hot, cold and frozen, so I didn’t follow any recipe as such, I just went ahead and did my thing.  I was going to do two different types, however, those time fairies and all that…

The best part of this dessert is how you can adjust it to suit you.  If you like it a little sweeter, add more sugar, if you want to substitute different sugars, go ahead, and use whatever flavour alcohol you want, it’s all up to you!

Coffee Sabayon, served with Cinnamon & Nut Biscotti

6 egg yolks
80g sugar
1 cup Grundheim Coffee Liqueur (They also have a Rose Liqueur which will work just as well over fresh fruit)
1 tbsp lemon juice
½ box Biscotti, roughly crumbled

You will need a clear or stainless steel bowl which fit over a pot to create a double boiler.

Place all the ingredients into a clear bowl, whisk the ingredients until well combined, place bowl over simmering water and whisk continuously until your custard is at ribbon stage.

This process will take about 45 minutes to an hour.  You must cook it out properly otherwise you will have this egg like taste.

Roughly crush the Biscotti and layer between the Zabaione, place in fridge.





3 thoughts on “Coffee Sabayon, served with Cinnamon & Nut Biscotti

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s