|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Instant coffee||2 Teaspoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Soften gelatin in water.
Dissolve instant coffee in 1/2 cup cold water.
Beat egg yolks until light and pale yellow.
Mix with coffee, sugar and salt.
Cook in the top of a double boiler over hot, but not boiling water, until custard thickens.
Remove from heat, add gelatinâ€”stirring until it dissolves.
Add vanilla, then cool.
Beat egg whites until stiff and fold in 1/2 cup sugar.
Combine coffee custard and whipped, cream and fold in egg whites.
Pour in mold and chill until firm.