Coffee Sabayon

Directions

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