High-Protein Espresso Zabaglione

Why this version is better

Protein nearly triples from ~5.5g to ~14g per serving, moving meaningfully toward the 20g+ goal. Fat is modestly reduced by swapping one yolk for low-fat Greek yogurt. Carbs drop slightly from reduced sugar. The recipe remains fully vegetarian. The primary limitation on hitting 20g+ protein in a single small dessert of this style is the low overall volume — pairing with a high-protein side would close the remaining gap.

Cooking note: Replacing 2 whole egg yolks with a combination of 1 egg yolk plus 2 tablespoons of plain Greek yogurt maintains the emulsified, creamy foam structure while dramatically boosting protein. The Greek yogurt introduces lactic acid which slightly lowers pH — this is chemically compatible with the acidic espresso. Reducing granulated sugar by half keeps the Maillard-adjacent sweetness without a carb spike, and the yogurt contributes a mild natural sweetness to compensate. The foam stability is preserved because the remaining yolk still provides lecithin as the primary emulsifier.