3 leaves of gelatin or 1 envelope unflavored gelatin
4 tablespoons hot, strong coffee
3 egg yolks 1/2 cup plus
2 tablespoons sugar 1 tablespoon coffee liqueur
1 1/4 cups heavy cream, lightly whipped
4 egg whites
To decorate: Whipped cream (optional) Ground Coffee Put the gelatin leaves to soak and melt in 2 tablespoons of the hot coffee. If using powdered gelatin, dissolve it in 2 tablespoons of the coffee. Place the egg yolks and the sugar in a bowl with the remaining coffee. Set the bowl over hot water and whisk until the mixture is thick and fluffy Ñ almost falling in ribbons. Add the gelatin mixture and whisk until cool. Then whisk in the coffee liqueur. Leave in a cool place. When the mixture is on the point of setting, fold in the cream and stiffly whisked eggs. Pour the mixture into a dainty bowl or soufflé dish and allow to set in the fridge. Decorate with piped cream, if you like and scatter fine ground coffee grains over the cream.