Egg yolks whipped with sugar to fluffy lightness with espresso or strong coffee added. Result contains uncooked egg yolks. I prefer this gently heated over a double boiler or carefully brought to temperature in the microwave by tentative pulses of mere seconds, which thickens it considerably.
* six egg yolks
* 1/2 cup sugar
* six tablespoons espresso or strong fresh coffee
Beaten egg whites can be included if you abjure wasting them and if you don't mind going that extra 1/16 mile.
See at Ruth Reichl's post on al dente blog linking to this page on Gourmet.com
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