Espresso foam

A tasty lubricant and a hybrid between custard and foam, with much room for variation including savoury versions. This recipe is an interpretation/variation of a classic Italian dessert, zabaglione (see recipe), and is delicious with fruit purees or compotes, or with soft cake. Make sure you use fresh eggs for this recipe.

Ingredients

2 egg yolks
1 egg
50 ml espresso (or other strong black coffee), warm
50 g caster sugar
3 tbsp liqueur (optional)

Method

In a bowl over a hot water bath, whisk egg yolks, egg and sugar until thick, pale and fluffy. This may take up to 10 minutes. Slowly add espresso and liqueur (if used) while whisking continuously. Continue whisking until the mixture is a thick, fluffy sauce.