Serves: 4

Prep: 5 mins

Cooking: Approx. 15 mins


  • 4 cardamom pods
  • 8 large egg yolks
  • 50g golden caster sugar
  • 2 tbsp expresso (or very strong coffee)
  • 4 Arden & Amici Cantuccini biscuits
  • 100 ml Kahlua or Amaretto
  • A few Chocolate Coffee Beans to decorate



Break the Arden & Amici Cantuccini biscuits into 4 dessert bowls or wine glasses and soak with half of the liqueur.


Remove the seeds from the cardamom pods and crust to a fine powder with a pestle and mortar.


Put the egg yolks, caster sugar and crushed cardamom seeds in a large heat proof bowl and whisk with an electric whisk for a few minutes until the mixture is pale and creamy.


Slowly whisk the coffee and the liqueur into the egg yolk mixture and then put the bowl over a saucepan of nearly boiling water and continue to whisk for the next 10 – 12 minutes (hard work but worth it). Continue whisking until the mixture is thick and fluffy and has doubled in volume. Make sure that the water never boils otherwise the mixture will curdle.


Remove from the heat and pour into zabaglione glasses


Decorate with crushed coffee beans.

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