Preparation

bring the coffee with 75 g of sugar to the heat and let it boil for two minutes. Apart, add the remaining sugar with the yolks and eggs, bring to the boil in a water bath and stir well until it thickens. mix the coffee syrup and stir for a little longer. add the soaked gelatin sheets, remove and let it cool completely. beat the cream, remove a little for the decoration and mix the rest with the cream, wrapping well. pour the candy in a greased form, with a little oil. cool a little in the freezer. after very firm and fresh, unmold and decorate with the cream, sprinkle with cinnamon.

Ingredients

  • 5 eggs
  • 2 gems
  • 275 g of sugar (or 137.5 g of light sugar)
  • 2 dl of strong coffee
  • 4.5 dl of cream
  • 6 sheets of gelatin
  • powdered cinnamon q.s.