Café de belgique

Famous almost as much as the Irish coffee, Café de Belgique is served after lunch or in the evening to greet friends.

Whip the egg white until foamy thick well; whip the cream too, along with vanilla sugar.

Stir together the two ingredients gently, and then distribute the resulting foam in four tea cups, filling them to a third party.

Pour on boiling coffee mousse and serve.

The original recipe does not include the addition of more sugar, but because in this way is quite bitter drink, you can sweeten the coffee before pouring it on foam.