Coffee Parfait

• 250 ml (8 fl. oz) water
• 200 g (7

Dissolve the sugar in the water in a medium saucepan and bring it to the boil. Allow to cool.

Put the egg yolks in a basin with this syrup and place over a bain-marie of simmering water. Whisk until the mixture becomes light and creamy.

Remove from the heat, put the basin over a bowl of cracked ice, and whisk until completely cold.

Fold in the whipped cream and the coffe