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Combine the egg yolks with the Tagatesse until it is creamy.
Dissolve the coffee or Bicof in a small amount of lukewarm water. Add the coffee or Bicof and beat well.
Ad the mascarpone. Beat the cream until it is stiff and using a spatula carefully spoon into the mixture.
Beat the egg whites and add to the mixture.
Divide in individual serving dishes. Place in the fridge and leave to set for a few hours.