Espresso Zabaglione

• 4 large egg yolks
• 3 tablespoons sugar
• 1 cup hot espresso

1. Whisk the yolks and sugar in a large glass bowl to blend.
2. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water).
3. Whisk until the yolk mixture is very thick and fluffy, about 3 minutes.
4. Whisk in the hot espresso.
5. Pour the espresso mixture into mugs and serve immediately.

egg yolks, sugar, hot espresso

Taken from www.food.com/recipe/espresso-zabaglione-189413 (may not work)