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Title: Coffee Sabayon
Yield: 4 Servings

Ingredients

      1    no ingredients

Instructions

4 ts instant espresso or coffee
: dissolved in 1/4 cup boili
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.

Yield: 4 servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6604

Date: Sun, 29 Sep 1996 21:31:10
~0400

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