Caffè Pedrocchi

A luxurious three-layered Italian coffee delight from Padua

Welcome to the world of Caffè Pedrocchi, a legendary Italian coffee creation hailing from the historic Caffè Pedrocchi in Padua. This exquisite beverage, also known as 'caffè alla padovana,' boasts a rich history dating back to 1831.

Caffè Pedrocchi is a masterpiece of layered flavors and textures. It starts with a base of strong espresso, followed by a layer of creamy zabaglione, and topped with a velvety mint-flavored cream. The coffee is served in a unique glass that showcases its beautiful layers. This drink embodies the essence of Italian coffee culture, combining tradition with innovation to create a truly unforgettable experience.

Why You’ll Love This Recipe

Discover why Caffè Pedrocchi will become your new favorite coffee indulgence:

Unique flavor profile: The combination of strong espresso, rich zabaglione, and refreshing mint cream creates a harmonious blend of flavors.
Visually stunning: The three distinct layers make for an Instagram-worthy presentation.
Cultural experience: Enjoy a taste of authentic Italian coffee culture and history in every sip.
Versatile treat: Perfect as a dessert coffee or a luxurious afternoon pick-me-up.
Customizable: Easily adjust the sweetness levels to suit your taste preferences.

Caffè Pedrocchi

A luxurious three-layered Italian coffee delight from Padua

Caffè Pedrocchi, Italian Coffee, Layered Coffee, Espresso, Zabaglione, Mint Cream

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Equipment

Espresso machine or moka pot
Heatproof bowl
Whisk
Double boiler or pot for simmering water
Electric mixer or whisk for whipping cream
Tall glasses for serving

Ingredients

4 shots of espresso (about 2 oz each)
2 egg yolks
2 tbsp sugar
2 tbsp Marsala wine
1/2 cup heavy cream
1 tsp peppermint extract
1 tbsp powdered sugar
Cocoa powder for dusting

Instructions

Prepare 4 shots of espresso using an espresso machine or moka pot. Set aside to cool slightly.
In a heatproof bowl, whisk together egg yolks, sugar, and Marsala wine.
Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and becomes creamy, about 5-7 minutes. Remove from heat and let cool.
In a separate bowl, whip the heavy cream with peppermint extract and powdered sugar until soft peaks form.
To assemble, divide the espresso between two glasses.
Carefully spoon the zabaglione (egg mixture) over the espresso in each glass.
Top with the mint-flavored whipped cream.
Dust with cocoa powder and serve immediately.

Calories: 220kcal, Carbohydrates: 18g, Protein: 4g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 230mg, Sodium: 30mg, Potassium: 95mg, Sugar: 16g, Vitamin A: 590IU, Vitamin C: 0.2mg, Calcium: 60mg, Iron: 0.5mg

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Italian