Coffee Parfait

A bean recipe for every taste:

Beat the egg yolks with the sugar to a light, plump cream.

Melt the instant coffee with the hot water and perfume with the coffee liqueur to taste. To the egg cream form.

Whip the egg whites to egg whites. Also whip the cream until stiff. Fold both exactly into the coffee cream.

Coarsely crumble the meringue shells and stir them in. Pour the mixture into any container and freeze for about three hours. If the parfait is prepared longer in advance, thaw in the refrigerator for 1/2 hour before serving.

Garnish/Serve: Whip the cream until stiff before serving. Turn the coffee parfait out onto a platter. Garnish with the cream as well as the chocolate coffee beans.

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