Coffee Sabayon

Ingredient Name	Unit	Quantity
boiling water	cup	4
Egg yolks	number	4
Instant espresso or coffee	cup	4
Rum -	cup	1/4
Sugar -	cup	1/2
How to make Coffee Sabayon
1)Steep instant espresso in boiling water and cool to room temperature. 2)Mix it with 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 mins or so. 5)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.