• 4 eggs, separated
  • 1 cup sugar
  • 1 cup strong hot coffee (that made with a French press works well)
  • 2 cups heavy cream

In the top part of a double boiler, whisk the egg yolks, and beat in the sugar and then the coffee. Place over gently simmering water, and cook, stirring continually until the custard thickens to coat a spoon. Allow to cool (you can speed things up by replacing the boiling water in the lower part of the double boiler with ice water).

Have the egg whites in one bowl (room temperature) and the cream in another (chilled). Whip the egg whites to soft peaks, then use the same beaters to whip the cream, too. Fold all together with a spatula or flat-bladed whisk, if you have one, then pack the mousse in molds and pop right in the freezer for several hours. (If you want to mess with it, the ice and salt works really great, too.)

Unmold and serve.

Serves 8.

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