First, cook the coffee caramel: dissolve the sugar in hot water, add the coffee and cook, stirring, over medium heat, until the mixture starts to thicken and slowly bubbling (about 15-20 minutes). Turn off the heat.

Chilled proteins vzbit in thick foam and gradually add the hot (but not boiling) caramel into this mixture, still whisking. If you have the caramel was not very thick, then pour it in protein mass have a thin stream. Beat on high speed until smooth and fluffy (3-4 minutes). I caramel a bit overdone on the fire, and I have started to crystallize (in the first photo is clearly seen), I had to mix with a spoon and little by little put in the protein mass, whisking constantly.

The cream gives a very fragrant, very tender and holds its shape! You can fluff cakes and pastries. Great for éclairs.