Instructions: In a 1 1/2- to 2-quart pan, mix sugar with cornstarch. Add milk and stir over high heat until boiling. Remove from heat, add coffee liqueur, espresso powder, and egg yolk, and stir to blend. Nest bowl in ice water and stir often until pastry cream is cool, about 12 minutes.

In a bowl with a mixer on high speed, whip cream until it holds soft peaks. Fold into pastry cream.

This recipe yields about 1 1/2 cups.

Yield: 1 1/2 cups

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