Coffee Sabayon
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
60
Spice
44
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
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