1 CUP HEAVY CREAM
2 EGG YOLKS
3 TABLESPOONS SUGAR
1 1/2 TEASPOONS INSTANT ESPRESSO
Heat 1/2 cream, 2 tablespoons of sugar, and espresso in a small pot until just boiling. Remove from heat.
Whisk egg yolks and remaining sugar together. Add 1/2 the hot cream mix to the egg mixture while whisking.
Return the egg mixture to the pot with the remaining cream, and bring to a boil while continually whisking.
Allow it to boil for several minutes while it thickens.
Strain the mixture, and let it cool in another bowl.
Whip the remaining cream to medium peaks, and fold it into the cooked cream.