Ingredients

Method

• 4 free-range egg yolks
• 4 T Muscadel
• 4 T coffee liqueur
• 3 T caster sugar
• biscotti, for serving

Method

Ingredients

1. Fill a saucepan on which a glass bowl fits securely with water. Ensure that the bottom of the bowl does not touch the water. Bring the water to the boil. Place all the ingredients except the biscotti in the bowl.

2. Place the bowl on the pan of boiling water and reduce the heat to just below boiling point. Using an electric hand-mixer, beat until light and fluffy.

3. Remove the bowl from the heat and continue whisking until the mixture is cold.

4. Serve in glasses of your choice with biscotti or any other biscuit.

Find more sweet treats recipes here

Photographs: Jan Ras
Production: Abigail Donnelly 
Food Assistant: Vikayla Govender and Cheri Kustner