Parfait au cafe

Combine the granulated sugar, instant coffee powder, and 100 ml (a little less than 1/2 a cup) water in a medium saucepan over low heat. Heat until the sugar has dissolved.

In a medium, heat-proof bowl, beat the egg yolks with an electric mixer until pale in color. Slowly stream in the coffee sugar syrup, whisking as you do.

Set the bowl over a small saucepan with simmering water, and stir the mixture until it thickens up a bit and coats the back of a wooden spoon. Cover the bowl with a sheet of plastic wrap and refrigerate until cold.

Once the egg mixture has chilled, whisk the heavy whipping cream on high speed until stiff peaks form. Gradually pour the egg mixture into the whipping cream, folding the syrup into the cream as you do. Stir in the chopped espresso beans.

Once the two are combined, pour this batter into a 1 lb. loaf pan. Cover the pan with a sheet of plastic wrap, placing the plastic wrap directly on the batter. Freeze until firm and thoroughly chilled - about 4 hours.