Egg Custard With Malawian Coffee (zomba Zabaglione)

Egg Custard with Malawian Coffee, also known as Zomba Zabaglione, is a delightful dessert that combines the creamy richness of egg custard with the bold flavor of Malawian coffee. This recipe is a perfect way to end a meal with a touch of Malawian cuisine.

Egg Custard With Malawian Coffee (zomba Zabaglione)

Ingredients

  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 1/2 cup Malawian coffee, brewed and cooled

Instructions

  1. In a heatproof bowl, whisk together the egg yolks and sugar until well combined.
  2. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
  3. Slowly pour in the brewed Malawian coffee while continuously whisking the egg mixture.
  4. Continue whisking for about 8-10 minutes, or until the mixture thickens and becomes frothy.
  5. Remove from heat and serve the Zomba Zabaglione immediately in dessert cups or over fresh fruit.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
10 minutes
Total time:
20 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
20g
Protein
6g
Fat
15g

Supplies

Heatproof bowl Whisk Pot for simmering water

Tools

Stovetop

Serving suggestions

Serve the Zomba Zabaglione with a sprinkle of cocoa powder or a dollop of whipped cream for an extra indulgent touch.

Tips & tricks

Make sure to continuously whisk the egg mixture while adding the coffee to prevent the eggs from scrambling.

Cost

$5