Coffee Sabayon

* Exported from MasterCook II *

Coffee Sabayon

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6604

Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons instant espresso or coffee --
dissolved in 1/4 cup boiling
4 egg yolks
1/2 cup sugar
1/4 cup 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

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