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
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.
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.