Coffee & zabaione

Hot coffee fondant and Vinsanto and Cantuccini zabaione ice-cream

Sergio Colalucci - Sergio Dondoli - Luca Landi - Mauro Petrini - Giancarlo Timballo

Vinsanto and Cantuccini zabaione ice-cream
400 g of whole milk
95 g of egg yolks
185 g of cream
178 g di sucrose
40 g of dry glucose
4 g of cream stabiliser
2 g of salt
96 g of vinsanto

Hot coffee fondant
200 g of condensed milk
45 g of soluble coffee
100 g of cocoa butter
50 g of flour
5 egg yolks
5 egg whites
60 g of icing sugar

Vinsanto sauce
180 g of vinsanto
50 g of syrup made with equal parts of sugar and water
2 g of agar


Vinsanto and Cantuccini zabaione ice-cream
Beat the eggs well with the sugar. Mix the powders with the milk, pour the mixture over the eggs and heat to 83 °C. Add the vinsanto and leave to mature for a few hours. Process in an ice-cream maker. Remove the ice-cream and sprinkle it with Cantuccini crumbs soaked in vinsanto.

Hot coffee fondant
Heat the condensed milk and dissolve the coffee, adding the cocoa butter, eggs and sieved flour. Mix energetically and, when cold, add the egg whites whisked stiffly with the icing sugar. Butter the moulds in which you are going to bake the cake and sprinkle them with Demerara sugar followed by flour. Fill the moulds and set them in the fridge. When ready, bake in the oven: the cooking time varies depending on the size and shape of the mould (from about 10 to 13 minutes). The important thing is for the heart to remain liquid.

Vinsanto sauce
Boil the syrup with the agar and add the vinsanto. Allow the sauce to set in the fridge and mix with a hand blender until smooth and fluid.

Serve the hot cake with the zabaione ice-cream. The ice-cream has to rest on a layer of Cantuccini soaked in vinsanto and crumbled, accompanied by its sauce.