2 Tbs cornstarch
3/4 cup sugar
A pinch of salt
2 Tbs milk
2 egg yolks, beaten
1 cup strong black coffee or espresso
1½ cups whipping cream
Additional whipped cream for topping
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. 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. Serve in parfait cups or
stemmed wine glasses and top with additional whipped cream and a light
dusting of cinnamon.
Serves 4 to 6.