Recipe - Espresso Zabaglione

4 Egg yolks
One fourth cup Sugar
One fourth teaspoon Nutmeg
2 tablespoon Strong coffee or 1/2
teaspoons instant espresso
powder dissolved in 2
tablespoons warm water
2 tablespoon Coffee liqueur
One half cup Grated semisweet chocolate

Steps: 1) In the top of a double boiler, whisk the egg yolks and sugar to a
creamy consistency. In the bottom half of the double boiler, bring a small
amount of water to the simmer. Place the egg mixture over the shimmering
water, making sure the bottom f the pan doesn't touch the water. beat the
mixture well with a whisk until it begins to thicken, about 5 minutes. Be
careful not to beat too long or you will cook the eggs.

2) Remove the top of the double boiler from the heat and whisk in the
nutmeg, espresso and coffee liqueur. Return the pan to the double boiler
and whisk until the mixture increases in volume and becomes light and
fluffy, about 35 minutes. Remove from the heat and spoon the zabaglione
into dessert dishes. Sprinkle with the grated chocolate and serve
immediately.

TIP: The zabaglione makes a great sauce spooned over ice cream. Don't
forget to sprinkle grated semisweet chocolate on top!

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Busted by Barb on 2/20/98

NOTES : Serves four as a dessert, 8 as a sauce. Guilty Pleasures: An
Italian Feast Nick Stellino prepares the decadent Pasta Incaciata, and
other Italian specialties:
Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 22,
1998