L’uovo Sbattuto con Caffè is a delicious Italian dessert that translates as ‘beaten egg with coffee’. It’s a simple yet elegant treat that combines the richness of egg yolk with the bold flavours of espresso and a hint of sweet Malvasia wine. This dessert is popular in Italian cuisine for its creamy texture and indulgent flavour.
Ingredients:
- 1 egg yolk
- 3 tsp caster sugar
- 30ml Malvasia (see notes)
- 30ml espresso
Method:
Brew 30ml espresso and leave to cool slightly.
In a mixing bowl, whisk the egg yolks and caster sugar until pale and creamy.
Gradually add the Malvasia (a sweet Italian wine) to the egg yolk mixture, whisking continuously until well combined.
Pour in the cooled espresso and continue whisking until smooth and foamy.
Pour the l’uovo sbattuto con caffè mixture into a glass or small bowl.
Chill in the fridge for 30 minutes.
