Summary

Ingredients

• 1 egg yolk
• 30 grams sugar
• 1 sheet gelatin, soaked and drained
• 0.5 dl ½ espresso, hotter, stronger
• 1 egg white
• 1 pinch (s) salt
• 1 dl cream, whipped until stiff
• Grappa

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Instructions

1. In a bowl, stir the egg yolks with the sugar until the mixture is light. Dissolve the drained gelatine in the hot coffee and stir into the egg and sugar mixture. Chill the mass until it hardens at the edge.
2. Take out of the fridge and stir until smooth. Beat the egg white with the salt until stiff and alternate with the whipped cream.
3. Divide the finished mixture into four espresso cups with a capacity of about 1 dl each and cover and chill for 2 - 3 hours. Drizzle with some grappa before serving.
4. If children also want a cup, they will of course not pour grappa over it!