Coupe espresso

Bring plenty of water to the boil in (bain-marie) pan (or bowl). In the pan, pour 3/4 dl of espresso coffee and add 75 g of sugar. Sugar while stirring. Stir in lemon juice, 3 tablespoons of coffee liqueur and egg yolks. Put the pan in the pan with boiling water and mix the yolk mixture with the hand mixer in approx. 3 to 5 minutes until the sauce is frothy. Put the pan (or bowl) in a bowl with ice cold water and whisk again until sauce is cool and very frothy. In other, whipped cream with 25 g of sugar stiffly. Mix half of the whipped cream with espresso sauce. Return mixture to freezer and allow to freeze in approx. 4 hours. Put the rest of the whipped cream in a refrigerator until use. In a saucepan, reduce the remaining amount of espresso with 3 tablespoons of liqueur and 50 g sugar for 5 minutes until syrup and let cool.

Make half of espresso ice cream in four high sections with ice cream roll tongs. Add half of the coffee syrup and add 1 tablespoon of cream. Remove the remainder of espresso ice cream, add the rest of the coffee syrup and add the remaining cream. Garnish with mocha beans.