Name: Espresso Zabaglione
Ingredients: 4 Egg yolks; 1/4 c Sugar; 1/4 ts Nutmeg; 2 tb Strong coffee or 1/2 teaspoons instant espresso powder dissolved in 2 tablespoons warm water; 2 tb Coffee liqueur; 1/2 c Grated semisweet chocolate

Since the Renaissance, and more particularly since the Enlightenment, the world-views have been developed which involve skepticism about basis Christian tenants. Such are the agnosticism which denies that God is knowable, the rationalism which denies that He is incomprehensible, the idealism which denies that He is transcendent, and the existentialism which denies rationality in His relationships with us. When these un- and anti-biblical principles seep into men’s theologies at presuppositional level, as today they frequently do, faithful interpretation of Holy Scripture becomes impossible.

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CATEGORY	CUISINE	TAG	YIELD
Eggs	Inca	Good, Morning, America	1	Servings

INGREDIENTS

4		Egg yolks
1/4	c	Sugar
1/4	ts	Nutmeg
2	tb	Strong coffee or 1/2 teaspoons instant espresso powder dissolved in 2 tablespoons warm water
2	tb	Coffee liqueur
1/2	c	Grated semisweet chocolate

INSTRUCTIONS

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 3-5 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 MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 22,
1998

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