Kaffeecreme

Ingredients

• 150 ml cold espresso
• 4 egg yolks
• 4 tbsp sugar
• 250 g whipping cream
• 30 g almond slivers (fat‑free toasted)
• 2 peaches (half) canned
• mint (for garnish)

Instructions

1. 1.

   Beat the egg yolks with 3 tbsp sugar until fluffy. Place the bowl in a hot water bath.

2. 2.

   Slowly pour in the espresso while stirring, continuing to stir until a airy cream forms. Remove the bowl from the water bath and place it in ice‑cold water, letting the mixture cool under constant stirring.

3. 3.

   Whip the cream with the remaining sugar until stiff peaks form, then fold into the cooled cream. Spoon into bowls, top with peach slices, and decorate with toasted almond slivers and mint leaves.