• 3 eggs
• 1.5 dl/¼ pint strong black coffee (see method)
• 2 level teaspoons powdered gelatine
• 75 g/3 oz soft brown sugar
• 1 tablespoon brandy
• 1.5 dl/¼ pint double cream

Separate the eggs and put the yolks and whites into separate basins. Measure the coffee into a small saucepan. If using instant coffee use 2–3 teaspoons to 1.5 dl (¼ pint) boiling water and allow to cool. Sprinkle in the gelatine and set aside to soak for 5 minutes. Then stir over very low heat until dissolved, draw the pan off the heat and set aside while preparing the rest of the recipe.

Add the sugar to the egg yolks, then beat well with a whisk until thick and fight in colour. Gradually whisk in the dissolved gelatine and continue beating until well blended. Stir in the brandy and set aside until cold and beginning to thicken.

Stiffly beat the egg whites and lightly whip the cream. Using a metal spoon, fold both into the coffee mixture. Pour the mousse into a serving dish and chill until set firm. Serve with a little extra single cream.