4 egg whites
pinch of salt
1 cup heavy cream
2/3 cup sugar
4 tablespoons strong espresso, chilled
Bea the egg whites with the salt until very firm and set aside. Whip the heavy cream with the sugar. Slowly incorporate the espresso into the whipped cream. Carefully fold the espresso cream into the egg whites.
Spoon the mousse into 6 bowls or cups and refrigerate for at least 1 hour.
from French Women for All Seasons.