Coffee Sabayon

• 4 teaspoons instant espresso or coffee dissolved in 1/4 cup boiling water, cooled
• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup rum

1. Steep instant espresso in boiling water and cool to room temperature.
2. Mix with 4 egg yolks, and sugar and set in the top of a double boiler.
3. Beat with an electric beater until mixture is thick and fluffy.
4. 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.
5. 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.

coffee, egg yolks, sugar, rum

Taken from www.foodnetwork.com/recipes/coffee-sabayon-recipe.html (may not work)