Yield: 4 Servings
4 ts instant espresso or coffee dissolved in 1/4 cup boiling water
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.
Recipe By :COOKING MONDAY TO FRIDAY SHOW
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