Caramelize 50 g of sugar in an amber color, deglaze with 4 cups of espresso and reduce by half. Then beat 3 egg yolks with 50 g sugar until frothy, then beat further on the warm water bath to the cream and then cool.
When cooled, fold in the whipped cream, pour into mocha cups and freeze.
Before eating, put the briefly warmed mocha cups down, add vanilla ice cream and apple fritters - a dream!
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