Instructions
- Steep instant espresso in boiling water and cool to room temperature.
- 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.
Share this Recipe
