Recipe By Tina Folkertsma
- 4 oz. espresso, or very strong coffee
- 1 TBSP sugar, or to taste
- 10 oz. heavy whipping cream
Prepare espresso or coffee, stir in desired amount of sugar while coffee is hot. Chill overnight or a few hours at minimum.
In large chilled bowl, whip cold cream with chilled beaters until soft peak stage. Slowly drizzle cold coffee into cream while whipping on medium high, beat until very thick. Serve immediately or cover bowl and refrigerate (or even freeze) for about an hour. Gently stir cream before serving.
To serve as a dessert, spoon into four small glasses, sprinkle with cocoa or chocolate flakes if desired. Or, spoon a generous amount over a cup of coffee.