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

Everyone is born a slave of sin. Jesus Christ said, “Most assuredly, I say to you, whoever commits sin is a slave of sin” (John 8:34). We cannot free ourselves from this oppressive master, for no one can live without sinning against God. But the sinless Jesus – not for His own sake, but for others – came from Heaven to deliver His people. Jesus allowed godless men to nail Him to a Roman cross, and three days later rose from the dead so that “we should no longer be slaves of sin” (Romans 6:6). And all those who trust in His work (and not their own) as the way to freedom will find emancipation from sin. “Therefore,” declared Jesus, “if the Son makes you free, you shall be free indeed” (John 8:36).

Donald S. Whitney

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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