Mocha semifreddo

Whisk the whole eggs with the instant coffee, sugar, a splash of coffee liqueur, a little cocoa and a pinch of salt.

Cook directly over a low flame, whisking continually and gripping the bowl with a towel, until the eggs cook through and the mixture thickens and foams to the ribbon stage; take it off the heat to rest the arm as needed.

Cool completely over a bowl of ice water or very cold water.

Whip ice-cold heavy cream in a cold bowl to fairly stiff peaks, adding a spoon of sugar at the soft peak stage; stop before it turns to butter.

Stir the cooled egg mixture into the whipped cream with a spatula until just combined.

Transfer into coffee cups (or a loaf pan), wrap in plastic and freeze completely, overnight best.

Garnish with lightly whipped cream and a dusting of cocoa.