1. Prepare a cup of espresso coffee and dissolve Lavazza Prontissimo! Into the hot espresso.
2. Whip the chilled cream until you get the desired consistency and leave it in the fridge whilst while you continue with the other preparations.
3. Separate the yolks from the egg whites.
4. Add 3.5 oz of sugar to the yolks and blend them with an electric whisk until you obtain a dense mousse (whip for about 3 minutes) and then add it to the whipped cream: remember to mix slowly.
5. Whisk the egg whites with 1.77 oz of the remaining sugar into stiff peaks.
6. Add it all to the cream with the yolks, folding in from the bottom up.
7. Once a homogeneous mixture has been obtained, stir in the cold coffee slowly.
