Wrap 6 ramekins with a double layer of baking paper and secure with tape or string.

To make the sabayon, beat the whipping cream until it forms soft peaks and reserve in the fridge. Heat the water to 95°C and infuse the coffee in a small cafetiere for 10 minutes, then strain into a mug or bowl and set aside.

Combine the eggs and sugar in a bowl and whisk until pale and thick. Add the coffee and place over a bain marie, whisk until thick and creamy. Add the gelatine and whisk again until cool.

For the Italian meringue, heat together the sugar and water in a saucepan until it reaches 118°C. Meanwhile, whisk the egg whites in a very clean, dry bowl until they start to form soft peaks. Gradually pour the cooked sugar syrup onto the egg whites, whisking continuously until the meringue is cool, smooth and glossy.

Gently mix the Italian meringue with the sabayon and fold through the whipped cream. Divide evenly between the ramekins and smooth the tops. Transfer to the freezer and leave to set for at least 2 hours.

To serve, remove the paper collar from each ramekin, dust with cocoa powder and garnish with chocolate coffee beans. Serve with whipped cream.