2 c. cold water
2 env. gelatin
2 tbsp. instant coffee
8 eggs, separated
2 c. sugar
1 tsp. salt
2 tsp. vanilla
2 c. heavy cream

Sprinkle gelatin over 1 cup of the cold water and leave for 5 to 6 minutes to soften. Put over boiling water to melt. Dissolve the coffee in one cup of cold water. Combine the coffee, egg yolks, 1 cup of sugar and salt in top of double boiler. Place over boiling water and cook, stirring constantly, until thickened. Add gelatin and vanilla and cool until syrupy. Beat the egg whites until they hold their shape. Add the remaining cup of sugar gradually and continue beating until egg whites are firm and shiny. Beat the heavy cream until thick. Fold the egg whites carefully into the coffee mixture. Then fold in the whipped cream. Put into mold or crystal bowl and chill until firm.