For the iced coffee, first boil the whipped cream with vanilla and mix with the freshly grated mocha coffee. After this mixture has rested for 20 minutes, the egg yolks are stirred with the powdered sugar until foamy and alloyed together with the strained coffee-upper mixture on a very low flame.
The resulting mixture is cooled down considerably and, after stiffening in tall glasses, serve the iced coffee with whipped cream topping and hollow hips.
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