*  Exported from  MasterCook II  *
 
                                  Coffee Sabayon
 
 Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6604
 
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        4  teaspoons     instant espresso or coffee -- 
 			dissolved in 1/4 cup boiling
        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
 
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