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.
