- 150 ml coffee
- 4 egg yolks
- 80 g sugar
- 6 speculoos (Dutch spiced shortbread biscuits)
- Pour the coffees.
- Pour the coffee into a saucepan off the heat, then add the egg yolks and sugar. Whisk this mixture well.
- Put the saucepan on a low heat, whisk vigorously until the preparation obtains volume and body and constitutes a zabaglione, ensuring that the preparation does not boil.
- Pour the zabaglione to half way up the glasses, sprinkle with crushed speculoos and top with the rest of the zabaglione.
- Serve immediately.