How to cook
Dissolve the gelatin in cold water according to packet directions.
Dissolve the sugar in 2 tbsp water on low heat and leave it until you get a light caramel.
Pour in 1/2 the coffee, stir and once it comes to a boil, remove from the stove and let it cool.
While stirring nonstop, dissolve the gelatin in the caramel coffee. Pour in the rest of the coffee and leave it to cool.
Beat the cream and stir it carefully into the coffee and gelatin mixture.
Beat the egg whites to hard snow and add them carefully to the mixture as well.
Distribute thus prepared mousse with coffee in dessert cups or bowls and leave them in the fridge for 3 hours before serving.