Double Coffee

• 4 eggs
• 200 g of refined sugar
• 1/2 cup of cold expresso coffee
• 400 ml of fresh cream

Cook the egg yolks and sugar in a small bowl, in a double boiler, whisking constantly for 4-5 minutes until the mixture is a pale yellow. Add the cold coffee, stir and set aside.
Whip the cream until it it begins to thicken (not too stiff). Carefully fold the cream into the egg and coffee mixture.
In a third bowl whip the egg whites with a pinch of salt until they are nicely stiff. Carefully add these to the egg and coffee mixture.
Pour the mixture into coffee cups or thick glasses.
Cover with aluminium foil for 2 hours or until the mixture has set.