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Coffee Sabayon

Submitted By Neha Chopra (0 Review)
171/190 out of 19 votes
369


Timings
40 min(s)
30 min(s)
70 min(s)
This recipe can be serve by Four Persons
Ingredients
  1. 4 tsi Instant espresso dissolved in 1/4 cup boiling water
  2. 4 egg yolks
  3. 1/2 cup sugar
  4. 1/4 cup Rum
Method
  1. Steep instant espresso in boiling water and cool to room temperature.
  2. Mix with 4 egg yolks, and sugar and set in the top of a double boiler.
  3. Beat with an electric beater until mixture is thick and fluffy.
  4. 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.
  5. 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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