Summary

Ingredients

• 4 egg yolks
• 100 g suar
• 1 packet vanilla sugar, or some vanilla extract (no ground vanilla!)
• 125 ml sweet cream
• 2 tablespoon coffee powder, instant OR:
• 80 ml espresso, strong
• 1 teaspoon, heaped cornstarch
• 500 ml brandy

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Instructions

1. Mix the egg yolks with sugar and vanilla sugar / extract until foamy, stir in cream, coffee powder / espresso and starch (if powdered coffee is used, 1 teaspoon full, if liquid coffee is 2 teaspoons full), whip in a hot water bath for about 10-15 minutes until foamy until the mixture becomes thick, let it cool in a cold water bath, then stir in the brandy.
2. When the foam has set a little, fill it into a cleanly rinsed bottle, keep it cool, don`t wait too long to enjoy! It is estimated that it can be kept refrigerated for four weeks if it is not empty beforehand.
3. The recipe makes about 0.8-0.9 liters.