Serves: 4 to 6
2 Tbs (30 ml) cornstarch (cornflour)
3/4 cup (180 ml) sugar
A pinch of salt
2 Tbs (30 ml) milk
2 egg yolks, beaten
1 cup strong black coffee or espresso
1+1/2 cups (375 ml) whipping cream
Additional whipped cream for topping
1. Combine all ingredients except for the whipping cream in a saucepan and hold over another pot of simmering water. Stir constantly until the mixture thickens and coats the back of a spoon.
2. Chill in the refrigerator for 1 to 2 hours. Whip the cream until it is light but not stiff and fold into the coffee mixture.
3. Serve in parfait cups or stemmed wine glasses and top with additional whipped cream and a light dusting of cinnamon.