Directions: 1. Pour boiling water over coffee and leave to brew. Soak gelatine in water.
2. Whip yolks with 3 tablespoons sugar thoroughly. Strain coffee extract and add to yolks, stirring carefully. Place on double boiler and let thicken. Add swollen gelatine and vanilla extract to the mixtute. Cool down completely.
3. Whip cream with 4 tablespoons sugar. Arrange it in a glass dish with the coffee custard in molds, alternating each several times. Decorate with the rest of rhe whipped cream and nuts. Serve with hot coffee.