Put the egg yolks into a bowl and whisk until light and fluffy (keep the whites for meringues). Put the sugar and water into a small heavy-bottomed saucepan on a low heat. Stir until all the sugar is dissolved and then remove the spoon and boil until the syrup reaches the ‘thread’ stage, 106°–113°C/223–236 F. It will look thick and syrupy; when a metal spoon is dipped in the last drops of syrup will form thin threads. Pour every drop of this boiling syrup in a steady stream on to the egg yolks, whisking all the time. Add vanilla essence and continue to whisk until it fluffs up to a light mousse which will hold a figure of 8. Mix the instant coffee powder with just
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