Bar Pisellino Cocktail: VOV

Pour a fresh shot of espresso into a cordial glass. Add the Cognac, then spoon warm zabaione over the surface. Garnish with grated dark chocolate.

Zabaione: In a small copper or glass mixing bowl, combine 4 medium egg yolks and 8 Tbsp. of granulated sugar and beat with an electric hand mixer until the mixture is fluffy, creamy and pale. Place the bowl over a saucepan filled with 1 inch of barely simmering water, and slowly add 4 oz. of Cognac and 2 oz. of nocino in a steady stream, whisking until smooth. Continue whisking for approximately 10 minutes, or until the zabaione is thick enough to coat the back of a spoon. Let the mixture cool, and keep it at room temperature for use. Use immediately.