Grandfathers Cup

Ingredients

• 200 ml strong espresso
• 4 large free-range egg yolks
• 100 g fine sugar
• 200 ml heavy cream (min. 30% fat)
• 1 Päckchen vanilla sugar
• 1 Prise salt
• 2 EL unsweetened cocoa powder
• 4 mint sprigs (for garnish)

Instructions

1. Prepare 200 ml of strong espresso and let it cool completely. It is crucial that the espresso is cold before adding it to the mixture to prevent the egg yolks from curdling.
2. In a medium bowl, whisk the egg yolks with the fine sugar and vanilla sugar until the mixture turns pale yellow and creamy. This usually takes about 3-5 minutes with a hand mixer.
3. Slowly and carefully stir the cooled espresso into the egg yolk and sugar mixture until well combined and no lumps remain. Ensure the texture remains smooth.
4. In a separate, chilled bowl, whip the cold heavy cream with a pinch of salt until it forms soft peaks. Be careful not to overmix, or it will become grainy.
5. Gently fold the whipped cream into the espresso-egg yolk mixture. Use a spatula and fold the cream from bottom to top to maintain as much air as possible.
6. Distribute the mixture evenly into four dessert glasses or small bowls. Place them in the freezer for at least 3 hours, or preferably overnight, to achieve a firm consistency.
7. Before serving, remove the Coppa del Nonno from the freezer and let it thaw at room temperature for about 5-10 minutes. Generously dust each glass with unsweetened cocoa powder and garnish with a fresh mint sprig.

Nutrition