Serves 4

4 egg yolks ½ cup very strong coffee
1 glass coffee cream liqueur 2 tblspns sugar
grated lemon peel pinch grated nutmeg
whipped cream powdered cocoa

Beat the egg yolks with the sugar in a bowl until the mix is homogeneous. Put the bowl in a bain-marie where the temperature should reach about 45-50°C. Keep on beating while adding the coffee, liqueur, nutmeg and lemon peel. Whisk in the mixer until it becomes creamy. Pour into warm goblets and decorate with whipped cream and powdered cocoa. Serve with chocolate ice cream.