Coffee parfait

INGREDIENTS

30 g (1/3 cup) espresso coffee

20 g (1/3 cup) instant coffee

64 g (1/4 cup) custard cream

146 g (1/2 cup) Italian meringue

240 g (2 cups) fresh cream

For the decoration:

Dark or hazelnut chocolate

PREPARATION

Dissolve the instant coffee in the boiling hot espresso coffee, add it to the custard cream and the Italian meringue, finally incorporate the whipped cream.

Pour the mixture into the moulds, insert the stick and smooth.

Place in the freezer for 8 hours.

Take out of the mould and decorate with a glaze of dark chocolate or hazelnut chocolate.

Italian meringue

Ingredients

400 g (2 cups) caster sugar

100 g (1/2 cup) water

250 g (1 cup) egg whites

100 g (1/2 cup) caster sugar

Cook 400 g (2 cups) sugar in the water at 121°C (250°F).

Meanwhile, gradually whisk the egg whites with 100 g (1/2 cup) sugar, and then drizzle on the cooked sugar without stopping the planetary mixer.

Whisk until cold.