Recipe courtesy of Michele Urvater
Coffee Sabayon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 173
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 0
- Sugar
- 25
- Protein
- 2
- Cholesterol
- 146
- Sodium
- 8
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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
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.