Coffee Sabayon with Orange Tuiles

This creamy, fragrant sabayon can be served alone as a dessert, or as a thick sauce for poached fruit. The cinnamon adds a warm spice to the mellow coffee flavor. It only takes a few minutes to make.

As suggested by Michel Roux, I'm serving these with orange tuiles. If you do the same, make the tuiles first (ideally, a day ahead so they are super crispy).

Sabayon

• 1 tbsp espresso or coffee granules

• 1/4 cup cold water

• 4 egg yolks

• 1/4 cup sugar (when I make this sabayon again, I will use slightly less sugar)

• 1/2 tsp ground cinnamon

Create a bain-marie. Put the coffee and water in a bowl and whisk well to dissolve. Lightly whisk in the egg yolks, sugar and cinnamon. Set the bowl in the bain-marie and whisk continuously for 10-12 minutes.