Coffee Parfait

Put eggs, egg yolks and sugar into a bowl and beat for several minutes until pale and foamy and the sugar has completely dissolved.

Stir the instant coffee powder into the egg-sugar mixture until evenly combined.

Whip the cream to stiff peaks.

Gently fold the whipped cream into the coffee-egg mixture in 2–3 additions to preserve as much airiness as possible.

Line a loaf pan or Rehrücken mold with cling film and pour in the parfait mixture; smooth the surface.

Place the parfait in the freezer for at least 3 hours, until well frozen.

Lift the parfait out of the mold using the cling film, slice and serve with fresh fruit or chocolate sauce.