When you pass by Romenear Piazza Vittorio Emmanuelle, a smell will surely catch your attention. The smell of bread, rolls and cakes wafts out of the oven. Panellaa true institution in the Eternal City. Founded in 1929, this bakery has become a go-to place for anyone looking for something sweet or similar freshly brewed coffee. The latter universe, that of Coffeethat they were able to reinvent by changing the rules of the game.
In Italy, coffee is not a simple drink, but a sensual ritual. This is even more true for Panella, where they have transformed coffee by adding a surprising ingredient: the egg. In reality it is not a simple egg, but Zabaglionea thick, yellow and sweet cream with a slight alcoholic note that contrasts with the taste espresso A delicious combination that has conquered social networks.
He ZabaglioneAlso called Sabayon or Sambayón in Spanish, is a traditional dessert of Italian cuisine, a cream made from egg yolks, sugar and sweet wine, usually Marsala wine. The whole thing is cooked in a pot over very low heat or in a water bath until a very slightly creamy consistency is achieved custard and a mousse.
Recreating this sweet combination at home is not only easy, but it’s also the ideal way to end a meal with a delicious and different dessert coffee.
The recipe combines the bitterness of espresso coffee with the softness and sweetness of zabaione, a classic Italian pastry cream. The result is a creamy drink with aromas of sweet wine and a velvety texture. The technique they use in the cafeteria is to whip and boil the cream in a water bath and then add it to the freshly brewed coffee.
- Cream preparation: 10 minutes
- Coffee preparation: 5 minutes
- Final assembly: 2 minutes
Approximate total time: 17 minutes
- 2 fresh egg yolks
- 40 g sugar (about two tablespoons)
- 40ml Marsala wine (can be substituted with sweet port or similar sweet wine)
- 2 cups of freshly brewed espresso coffee (approx. 60 ml each)
- Cocoa powder or cinnamon to decorate (optional)
- Beat the egg yolks Heat with the sugar in a heatproof bowl until the mixture becomes lighter and thicker.
- Add the Marsala wine little by little without stopping stirring.
- Place the bowl over a pot of boiling water (double boiler), making sure the bottom does not touch the water. Whisk constantly for five to eight minutes, until the mixture is foamy, tripled in volume and creamy.
- Remove from the heat and continue whisking for a moment to dissipate the heat.
- Prepare the espresso and pour it into heatproof cups.
- Apply a generous layer of it warm zabaglione cream about coffee.
- Decorate with cocoa powder or cinnamon to taste.
- Serve immediately to enjoy the airy texture and contrast in temperature.
Makes two servings.
- Calories: approx. 180 kcal.
- Fat: 6g
- Carbohydrates: 21g
- Protein: 6g
- Sugar: 20g
It should be noted that these are estimates and the exact nutritional values will depend on the specific ingredients used in preparation and the amounts in each serving.
The zabaglione cream should be served immediately after preparation as it loses volume and consistency as it cools. If desired, it can be stored, covered, in the refrigerator for up to a day and then shaken gently before using. It is not recommended to store whipped coffee with cream already mixed.
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