3/4 cup of sugar
1/2 cup of water
3 egg whites
1 tablespoon of instant coffee
1 cup of heavy cream
3 large egg yolks
3/4 cup of sugar
1/2 cup of water
3 egg whites
1 tablespoon of instant coffee
1 cup of heavy cream
3 large egg yolks
Whisk together the sugar and water
Bring to a boil and cook until, when a small amount of the mixture is dropped into cold water, it forms a soft ball
Gradually pour over the egg whites, beating constantly
Continue beating until the mixture cools slightly
Add the coffee and whisk well
Whisk heavy cream in a separate bowl to stiff peaks and fold with the beaten egg yolks
Add to the coffee mixture, whisking well but carefully
Pour into individual cups and refrigerate for at least 1 hour or more
To serve, garnish with whipped cream if desired
