Mix half of the cream with the soluble coffee and bring everything to the boil with the coffee beans. Then let it steep for 30 minutes, then strain everything through a sieve.
Separate the eggs, stir the egg yolks with 20 g sugar in a water bath until foamy, then place in ice water and stir cold. Whip the rest of the cream until stiff and stir everything together. Refrigerate.
Beat the egg white with a pinch of salt and fold into the cream. Fill into mocha cups and place in the freezer for approx. 3 hours. Sprinkle with a little cocoa powder before serving.
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