Frosted Eggs with Coffee

Begin by preparing the cream: whip the egg whites with 25g of sugar until, as you lift the beater, the egg whites fall in a strip-like shape

Heat the milk

Let it boil

Add the egg whites and coffee to the milk, mix well and bring to a simmer

Stir with a wooden spoon; when the mixture thickens slightly, remove from heat

Do not let it boil

Strain through a sieve into a bowl

Stir occasionally (to prevent a skin from forming on the surface), until cooled, and add vanilla

Separately, whip the egg yolks until frothy

Add the remaining sugar slowly, whipping well, until a stiff peak forms

Take a large, shallow pan

Fill to 3/4 of its capacity with water and bring to a boil

Maintain the water boiling over medium heat

Preferably, use a wooden spoon to form large puffs of meringue that have an egg-like shape

Place these puffs on the surface of the water

Cook six meringues at a time

Use a spatula to turn the meringues so they cook on all sides

Let them drain on a sieve or paper towels in a baking dish

Place the cream in a decorative mold and arrange the meringues on top

If desired, garnish with toasted almonds, peeled and sliced, and caramelized sugar