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Separate the eggs into yolks and whites.
In a bowl, whisk the yolks with 2 tablespoons sugar and vanilla extract until pale and creamy.
In a separate clean bowl, beat the egg whites with the pinch of salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until stiff peaks form.
Dissolve the coffee in 1 tablespoon of hot water (if using instant) and fold it gently into the yolk mixture.
Carefully fold the whipped egg whites into the yolk-coffee mixture in batches to maintain the fluffiness.
Spoon the mixture into dessert glasses or ramekins.
Optional: chill for 15–20 minutes for a mousse-like texture, or serve immediately as a soft, airy dessert.
Serving and Storage Tips:
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