Cardamom
Zabaglione al Caffé
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37 Reviews
Adriana G.
April 21, 2018
Mmm, like liquid tiramisu (minus the cardamom). Very popular in Northern Vietnam. Sounds delish.
Emily |.
October 6, 2015
Oh and I threw in a cinnamon stick and removed it since I didn't have cardamom on hand to make this a "pantry dessert" :)
Emily |.
October 6, 2015
Just made this (literally got home from work late, was looking for a quick dessert because it is my wedding anniversary and my husband was making a nice dinner and I wanted to contribute) - can be pulled together simply even on the fly and absolutely delicious and feels special! Thanks so much for this recipe.
Kukla
April 10, 2015
Congratulations! This looks like an easy, but a very tasty and elegant dessert!
LeBec F.
April 10, 2015
mrs.L, congrats! I loooove coffee and cardamom together.So smart of you to call for the cardamom seeds; they have such a lovely pungency! Plse tell me, does this taste like a crème anglaise but richer and without flour thickener? How long does it usually take you from start to finish?
And does it retain its volume when chilled? Last question- if you folded in whipped cream and froze it, would you pretty much have a semifreddo?
And does it retain its volume when chilled? Last question- if you folded in whipped cream and froze it, would you pretty much have a semifreddo?
mrslarkin
April 10, 2015
Hi LBF! Thank you! It's very similar to creme anglaise. It takes no time at all if you have all your ingredients prepped (i.e. make your espresso first and get your cake and/or cookies ready). It does not retain it's volume when chilled - at least I don't think so - I've never done that. It's meant to be eaten immediately. But if you fold in whipped cream and froze it, I think in that case it would be very much like a semifreddo, which sounds delicious!
ChefJune
April 9, 2015
Oh boy! I so love Zabaglione/Sabayon, and also coffee flavored desserts. This is definitely going on my short list.
AntoniaJames
April 9, 2015
The coffee + cardamom combo sounds marvelous. I've never put the two together. Looking forward to trying this! ;o)
Lizthechef
February 5, 2011
I love this recipe as well as your shot and covet that gorgeous cup!
mrslarkin
February 5, 2011
Thanks, Liz! That's from my Spode Italian demitasse set. Love the blue and white.
coffeefoodwrite
February 4, 2011
Hi mrs l,
could not find cardamom pods but found ground -- do you think that would work as a good substitute and if so, how much would you suggest? thx!
could not find cardamom pods but found ground -- do you think that would work as a good substitute and if so, how much would you suggest? thx!
mrslarkin
February 4, 2011
hmmm...not sure as I never buy ground cardamom, BUT I would probably start with 1/2 teaspoon ground. I think if you are able to smell the aroma of the spice when it's whisked in at step 2, you'll be good. Definitely keep looking for fresh pods in your travels - they are amazing.
coffeefoodwrite
February 4, 2011
thx! ended up using about a fourth and it turned out great -- poured it over a nice espresso....decadent!
coffeefoodwrite
February 3, 2011
wow! this looks amazing...can't wait to try! :-)
coffeefoodwrite
February 4, 2011
I've been off finishing a writing project -- so glad to be back on a bit -- missed you guys too!
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