Cookies with Cappuccino Zabaglione
Instructions:
- This is a wonderful dessert to make for a dinner party.
- You can make the cookies beforehand, even the day before they are to be served, so long as they are kept in an airtight container.
- Or make the dough and keep it in the fridge or freezer until you are ready to bake them.
- For the cookies
- 150g butter
- 120g Demerara sugar
- 120g golden caster sugar
- 280g plain flour
- 1 egg
- 200g chocolate chips, buttons or chopped chocolate
- Butter for greasing
- For the zabaglione
- 6 egg yolks
- 3 tablespoons caster sugar
- 120ml strong black coffee, cool
- 1 tablespoon Tia Maria, optional
- 250ml double cream
- To make the cookies
- Cream the butter and sugars together until light and fluffy.
- Add a tablespoon of flour and beat in the egg.
- Fold in the rest of the flour and mix in the chocolate. Combine to form a dough.
- Roll into a log shape and chill for at least an hour. Freeze at this point if necessary.
- Preheat the oven to 190ËšC/gas mark 5. Slice the dough into 1cm rounds and place flat-side down on a greased baking sheet, 2cm apart.
- Bake in the preheated oven for 15–20 minutes.
- Leave on the tray to cool slightly before transferring to a wire rack.
- To make the zabaglione
- Put the egg yolks and sugar in a bowl over simmering water and whisk together until light and fluffy.
- Add the coffee and Tia Maria (if using) and continue to whisk until the mixture forms soft peaks.
- In a separate bowl, whisk the double cream until it forms soft peaks.
- Remove the egg mixture from the heat and fold the cream into the egg mixture.
- Spoon into glasses and serve with the cookies.