|Serving Size: 1/4 cup|
|Choices: Carbohydrate 0.5, Fat 1|
- Makes: 6
- Serving Size: 1/4 cup
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
|pinch||nutmeg (not included in nutritional analysis)|
|1||Tbsp.||coffee liqueur (optional)|
|2||tsp.||grated semisweet chocolate|
- In a double boiler over simmering water, whisk the egg yolks and sugar until smooth and creamy. Make sure to fill the water so that the bottom of the top pan does not touch the water.
- Beating constantly with a wire whisk, beat the mixture until it begins to thicken, about 5 minutes. Don't beat the mixture much longer than 5 minutes to avoid overcooking the eggs.
- Remove the top of the double boiler, and add the nutmeg, espresso, and liqueur if using. Return the pan to the double boiler, and continue to whisk for 3 to 5 more minutes. Remove from the heat, and spoon the zabaglione into dessert dishes. Sprinkle with grated chocolate and serve immediately.