Coffee Sabayon

Name: Coffee Sabayon
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 4 teaspoons instant espresso or coffee dissolved in 1/4 cup boiling water, cooled; 4 egg yolks; 1/2 cup sugar; 1/4 cup rum

Getting reviews...

Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 4 servings

Ingredients

Deselect All

4 teaspoons instant espresso or coffee dissolved in 1/4 cup boiling water, cooled

4 egg yolks

1/2 cup sugar

1/4 cup rum

Directions

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.