Coffee Crème Pâtissière and Zabaglione Recipe
Ernesto Iaccarino's spectacular zabaglione recipe is an edible coffee cup, with coffee-laced crème pâtissière filling a sponge cake cup. A fantastic coffee dessert from one of Italy's finest chefs.
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Cooking tools:
- Spoon mould
- Sifter
Ingredients
- 250ml of whole milk
- 1/4 vanilla pod, seeds only
- 2 egg yolks
- 40g of caster sugar
- 20g of plain flour
- 20ml of espresso
- 3 eggs
- 180g of icing sugar
- 200g of plain flour
- 3 egg yolks
- 30ml of espresso
- 10g of sugar
- 2 tsp ground coffee
- icing sugar for dusting
- 4 coffee beans
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