*  Exported from  MasterCook  *

                          Coffee Sabayon (Mf)

Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6604
Serving Size  : 4    Preparation Time :0:00
Categories    : Pudding/custard-des

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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

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.

Yield: 4 servings



Busted by Gail Shermeyer <[email protected]> on Jul 12, 97




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