3 tsp instant coffee
1 tbsp water
600 ml raspberries and blueberries (or cherries or blackberries)
2 eggs (pasteurised)
1 pinch salt
3 tbsp Dansukker Icing Sugar
200 ml double cream
Dissolve the coffee powder in 1 tbsp boiling water. Allow to cool.
Pinch off the berries, rinse them and distribute into four glasses.
Divide the eggs, then whisk the whites and the salt until stiff. Whisk the egg yolks and the icing sugar to a froth in another bowl.
Whisk the cream until stiff. Mix in the cooled coffee. Fold the whipped cream and the egg whites into the egg schnapps. Distribute the coffee creme over the berries and serve immediately.
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