*  Exported from  MasterCook II  *

                                 Coffee Sabayon

Recipe By     : Cooking Monday To Friday Show #MF6604
Serving Size  : 4    Preparation Time :
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       4  ts            Instant espresso or coffee --
                        - dissolved in:
     1/4  c             Water -- boiling
       4                Egg yolks
     1/2  c             Sugar
     1/4  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.


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