Frozen Espresso Zabaglione

This clever dessert is a bit like a frozen coffee soufflé; light and airy but with the robust flavor of freshly brewed espresso (spiked with Cognac). It’s rich, thanks to the whipped egg yolks that form its (deceptively light) custard base, so a little goes a long way. I serve it in demitasse cups, with little silver espresso spoons. (Recipe adapted fro…