Coffee Sabayon Coffee Sabayon 4 tsp Instant espresso or coffee (dissolved in 1/4 cup boiling water)4 nos Egg yolks1/2 cup Sugar1/4 cup Rum 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. American