Sorbet
1/2 cup of water
1 cup of sugar
2 egg whites
1 tablespoon of coffee
1 can of cold cream
Coffee Cream
2 eggs
1 cup of milk
4 tablespoons of coffee
1 tablespoon of wheat flour
3 tablespoons of butter
2 tablespoons of soluble coffee
Sorbet
1/2 cup of water
1 cup of sugar
2 egg whites
1 tablespoon of coffee
1 can of cold cream
Coffee Cream
2 eggs
1 cup of milk
4 tablespoons of coffee
1 tablespoon of wheat flour
3 tablespoons of butter
2 tablespoons of soluble coffee
Sorbet
Heat the water with 1 cup of sugar to form a thick syrup
Whisk the egg whites until frothy and add 1 tablespoon of sugar
Whisk until stiff peaks form
Pour the hot syrup over the meringue and whisk until firm
Add cold cream and whisk slowly
Place in the freezer
Stir the sorbet occasionally to ensure even freezing
For the coffee cream, whisk together eggs, milk, three tablespoons of coffee, and wheat flour in a blender
Heat over low heat, whisking constantly, until smooth
Allow to cool
Whisk butter with remaining sugar and coffee
Add cooled cream and whisk until combined
Chill in the refrigerator until firm
Assemble the layers
Alternate layers of sorbet and coffee cream and serve decorated with cherry syrup
