My boyfriend likes coffee flavour cakes and desserts so when I bought Delia's How To Cook Book Two from a charity shop and found this recipe I decided to make it. I'm not that keen on coffee myself but I still thought this was nice. To serve two, you need: 2 tsp instant coffee powder 50ml water half a sachet of gelatine 100ml milk 2 eggs, separated 1/2 tsp cornflour 75ml crème fraiche For the sauce: 1 tsp instant coffee powder 60g granulated sugar 75ml water Double cream to serve (optional) First sprinkle the gelatine into 50ml water and leave to soak for a few minutes. Meanwhile heat the milk in a saucepan and add to the egg yolks and cornflour and whisk in. Return the mixture to the saucepan, adding the gelatine and water and coffee powder, and whisk over a medium heat until the gelatine and coffee have dissolved and the custard has thickened. Remove the pan from the heat and whisk in the crème fraiche. In a separate bowl and using a clean whisk, whisk the egg whites until they form soft peaks. Fold 2 tbsp. of the egg whites into the coffee custard to loosen the mixture then fold in the rest. Pour into serving glasses and cover with clingfilm and chill in the fridge for about two hours or more until needed. To make the sauce, heat the sugar and water and simmer until the sugar has dissolved and the mixture is syrupy. Dissolve the coffee in 1 tbsp. of boiling water and stir into the syrup. Transfer to a bowl or jug to cool. When you are ready to serve the dessert, pour the sauce over the top of the coffee cream. The sauce will gradually sink down (at least, mine did!) and give a lovely pattern and taste throughout the dessert. These would be particularly good for the end of a dinner party instead of a cup of coffee. I'm sending this to Alphabakes, the blog challenge I co-host with Ros of The More Than Occasional Baker, as the letter we have chosen this month is C.