Coffee Sabayon

Steep instant espresso in boiling water and cool to room temperature.

Mix it with 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 mins or so.

Spoon mixture into balloon wine glasses or goblets or chill for 30 mins.

:- Serve as a sauce over ladyfingers or angel food cake. :- This goes very nicely with vanilla ice cream and cheese cake.