Beat the egg yolks with water until foamy (this is best done with a food processor or mixer). Let the sugar trickle in and beat until the sugar has dissolved.

In the meantime, melt the chocolate with the butter in a water bath. Stir the slightly cooled chocolate and the cooled coffee into the egg yolk cream.

Beat egg whites into snow and fold in. Whip the cream until stiff and fold in as well. Then put the cream in the cold for at least 2 hours.

Cut the vanilla pod lengthways, scrape out the pulp and bring both to the boil with the milk.

Beat the egg yolks and half of the sugar until frothy. Stir the hot vanilla milk (without the vanilla pod) into the cream with a whisk, pass through a sieve and allow to cool.

Whip the cream until stiff and stir in the remaining sugar. Fold loosely into the vanilla cream. Put in a tin (e.g. muffin tins) and freeze for at least 3 hours.

Let the berry mixture thaw and puree with the hand blender. Add powdered sugar to taste and taste. Put through a sieve and put in a cool place.