Summary

Ingredients

• 3 egg yolks
• 70 g suar
• 1 tablespoon coffee powder, (espresso powder, instant)
• 30 ml liqueur, coffee liqueur or almond liqueur
• 1 cup coffee (espresso, espresso cup 3/4 full)
• 250 ml heavy cream, whipped until stiff
• 125 ml cream, whipped until half-stiff
• Cocoa powder

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Instructions

1. Beat egg yolks, sugar, espresso powder, liqueur and espresso in a water bath until thick and frothy. Then either beat cold in ice water or pour into the Kitchen-Aid and let it cool there while stirring. (By stirring the mass gets more stand, in addition I save myself the ice water bath). Fold in the stiff cream in 2 servings.
2. Fill the mixture into small espresso cups or only half fill the cappuccino cups. (In the case of espresso cups, the amount is sufficient for approx. 10 small portions). Let freeze well.
3. Take out of the freezer 15 minutes before serving, pour the semi-rigid cream onto the cups and dust with cocoa powder.