Cold zabaglione with cocoa: the recipe for the famous dessert in a summer version

Cold zabaglione with cocoa is the summer version of the classic zabaglione, the creamy dessert made with sugar and egg yolks. Here we offer it in a chocolate variant flavored with raisin wine (which replaces the classic Marsala wine) and which – thanks to the resting time in the refrigerator – acquires consistency for a thicker result than the basic recipe but just as creamy and enveloping. Serve it as a refined end of a meal, to amaze your guests with a fresh and delicious dessert, and accompany it with dry biscuits and coffee.

How to prepare cold zabaglione with cocoa

Step 1

Step 1

Separate the egg yolks from the egg whites, then collect the egg yolks in a saucepan with the sugar and cinnamon and mix with a hand whisk 1.

Separate the egg yolks from the egg whites, then collect the egg yolks in a saucepan with the sugar and cinnamon and mix with a hand whisk 1.

Step 2

Step 2

Place the saucepan on another larger one, in which you have poured two fingers of water 2, and put on the heat. Cook over low heat, whipping the eggs with a whisk, taking care never to touch the bottom of the saucepan directly with the boiling water.

Place the saucepan on another larger one, in which you have poured two fingers of water 2, and put on the heat. Cook over low heat, whipping the eggs with a whisk, taking care never to touch the bottom of the saucepan directly with the boiling water.

Step 3

Step 3

As soon as the mixture is clear and swollen, add the raisin wine 3 and then continue to whisk always over low heat.

As soon as the mixture is clear and swollen, add the raisin wine 3 and then continue to whisk always over low heat.

Step 4

Step 4

Remove the zabaglione from the heat and whip it quickly for a few more seconds. Then pour it into single portion cups 4 and let it cool.

Remove the zabaglione from the heat and whip it quickly for a few more seconds. Then pour it into single portion cups 4 and let it cool.

Step 5

Step 5

Sprinkle each cup of zabaglione with bitter cocoa 5 and then transfer to the refrigerator for at least a couple of hours.

Sprinkle each cup of zabaglione with bitter cocoa 5 and then transfer to the refrigerator for at least a couple of hours.

Step 6

Step 6

Serve the zabaglione very cold accompanying it with dry biscuits such as cat tongue biscuits 6.

Serve the zabaglione very cold accompanying it with dry biscuits such as cat tongue biscuits 6.

Preservation

Cold zabaglione with cocoa can be preserved in the refrigerator, covered with a sheet of cling film, for a maximum of 2-3 days.