Summary

Ingredients

• 4 tablespoon coffee powder (instant espresso powder)
• 200 ml cream
• 1 egg (s)
• 2 egg yolks
• 100 g suar
• 4 cl amaretto

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Instructions

1. Mix the espresso powder with the cream the day before and place in the refrigerator overnight.
2. The next day, pour the cream mixture through a fine sieve.
3. First whip the whole egg and yolk with 80 grams of sugar over a hot water bath until thick and then continue to beat in ice water.
4. Beat the espresso cream with the remaining 20 grams of sugar until stiff. Stir the amaretto into the egg and sugar mixture and then fold in the whipped cream.
5. Pour the parfait mixture into six espresso cups and leave to freeze for approx. 4 hours (or better overnight).
6. If you want, you can decorate with mocha beans and serve with cantuccini and / or amarettini.