4 large egg yolks
3 tbsp. sugar
1 cup hot espresso
Whisk the yolks and sugar in a large glass bowl to blend. Set the bowl over a
saucepan of simmering water (do not allow the bottom of the bowl to touch
the water). Whisk until the yolk mixture is very thick and fluffy, about
3 minutes. Whisk in the hot espresso. Pour the espresso mixture into mugs
and serve immediately.
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