For the coffee cream, first bring whipped cream, coffee cream, coffee and sugar to a boil in a saucepan.
Dissolve the cornstarch in a little milk. Add to the pot and simmer for a few minutes. Then let it cool down.
In the meantime, separate the eggs. Stir the egg yolks into the cooled mixture and heat it up again – but it must not boil anymore! Chill the cream.
Beat the egg whites until stiff and fold them in as soon as the cream is only lukewarm.
Portion the coffee cream and chill for several hours.
For the garnish, whip the whipped cream until stiff. Serve the coffee cream garnished with whipped cream and berries.
Preparation Tip:
The coffee cream is also delicious with stewed fruit or a fruit topping.
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