Instructions: In a stainless steel mixing bowl, beat the egg yolks and superfine sugar together until mixture is thick, pale yellow and falls back upon itself, forming a slowly dissolving ribbon. Beat in the orange liqueur. Then set mixing bowl over a pan of not-quite-simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger. (Reserve hot water.)

Place the bowl of beaten egg yolks over a bowl of cold water and beat 3 to 4 minutes, until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.

Melt chocolate with coffee over pan of hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar, then beat in the orange peel; set aside.

Beat the egg whites and salt until soft peaks form; sprinkle on the granulated sugar and beat until stiff peaks form. Stir one-fourth of the egg whites into the chocolate mixture. Fold in the rest.

Turn into serving dish, dessert cups or petits pots. Refrigerate for at least 2 hours or overnight.

Pass the sauce or whipped cream separately.

Note: Because of the possibility of salmonella bacteria in raw eggs, FOODday home economists recommend using powdered egg whites or pasteurized eggs, available at Trader Joes markets.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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