COFFEE SABAYON

      Title: COFFEE SABAYON
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
         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
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