Ingredients

• Brew a small cup of espresso and let it cool down;
• Whip the cream until stiff;
• Beat the egg whites with a few drops of lemon juice and the icing sugar to firm peaks. Then beat the egg yolks until fluffy;
• Melt the chocolate. Mix the chocolate with the egg yolks and the espresso. Then fold in the whipped cream and the egg whites. Pour into cups and refrigerate for 2 hours.

Tip: serve with a dollop of whipped cream and a few chocolate drops.