John Myers
Ingredients for 6 servings:
- 3 egg yolks
- 70 g sugar
- 1 tbsp coffee powder (espresso powder, instant)
- 30 ml liqueur, coffee liqueur or almond liqueur
- 1 cup of coffee (espresso, espresso cup 3/4 full)
- 250 ml cream, whipped until stiff
- 125 ml cream, semi-whipped
- Cocoa powder
Instructions
Working time approx. 25 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 25 minutes
visually very attractive, looks like a real cappuccino, taste highly recommended
Whisk the egg yolks, sugar, espresso powder, liqueur, and espresso in a double boiler until thick and foamy. Then either whisk the mixture in iced water or pour it into a KitchenAid and chill while stirring. (Stirring helps the mixture hold together, and it also saves me the iced water bath.) Fold in the heavy cream in two portions. Ladle the mixture into small espresso cups or fill cappuccino cups about halfway. (For espresso cups, this amount is enough for about 10 servings.) Freeze thoroughly. Remove from the freezer 15 minutes before serving, spoon the heavy cream onto the cups, and dust with cocoa powder.
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