Coffee sabayon

Yield: 4 Servings

Measure Ingredient
4 egg yolks
Date: Sun, 29 Sep 1996 21:31:10

4 ts instant espresso or coffee : dissolved in ¼ cup boili ½ c sugar

¼ c rum

Steep instant espresso in boiling water and cool to room temperature.

Mix with 4 egg yolks, and sugar and set in the top of a double boiler. Beat with an electric beater until mixture is thick and fluffy. Beating constantly, pour the rum into the egg yolk mixture in a slow thin stream and continue beating until mixture almost triples in volume; this may take

10 minutes or so.

To serve, spoon mixture into balloon wine glasses or goblets, or chill for 30 minutes and serve as a sauce over ladyfingers or angel food cake.

Yield: 4 servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6604 ~0400

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