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Title: Coffee Sabayon
Yield: 4 Servings

Ingredients

      4 ts Instant espresso or coffee;
           -dissolved in
    1/4 c  Boiling water; then cooled
      4    Egg yolks
    1/2 c  Sugar
    1/4 c  Rum

Instructions

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. This recipe yields 4 servings.

Recipe Source:
COOKING MONDAY TO FRIDAY with Michele Urvater
From the TV FOOD NETWORK - (Show # MF-6604 broadcast
01-05-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

10-14-1998

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Contributor: Michele Urvater

Preparation Time: 0:00

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