1/2 c. Kahlua
1 1/2 pt. heavy cream
1 1/2 tsp. instant espresso
3 tbsp. sugar
2 egg whites
1 1/2 tbsp. sugar

Whip together kahlua and cream until it forms tracks. Add espresso, then add 3 tablespoons sugar. Whip until thick. Place in refrigerator 15 minutes.

Whip egg whites in a bowl. Add 1 1/2 tablespoons sugar. Whip until forms stiff peaks. Fold whites into kahlua mixture. Place in individual glasses and refrigerate.