Double Zabaglione Soufflé Dessert Recipe

Preparation of Dessert Recipe

1. Zabaglione: Place the eggs and sugar in a recipient in a steamed cooking position, keep on low flame; cook for about 5-10 minutes beating constantly till it sponges and thickens up.  Take off the fire and place in a recipient with ice, keep beating till its cold.
2. Add little by little the whipped cream and dissolved gelatin to the eggs that were just beaten.  Divide the mixture in 2 portions; to one you mix the chocolate and liquor coffee, and the other you add the dissolved coffee.
3. Place alternate spoons of the chocolate mixture and coffee one in 4 individual molds, which you should have placed a neck of aluminum paper. (3 cm. high)  Stir very lightly with a thin long stick and refrigerate till ready.

4 servings