A delicious coffee cream that works well to layer a cake or a roll cake.
6 egg yolks
6 Tbsp sugar
1 Tbsp cofee
1 (4 oz) stick margarine
Make sure your margarine is completely at room temperature.
Put the egg yolks and sugar and coffee in a pot. On a low flame, mix stirring constantly (so that the eggs don't curdle). Mix and cook on until well combined and sauce.
Place a bowl of ice. Place the pot of cream on top of the ice. Let cool to room temperature.
When the chocolate is the same temperature as the margarine, mix in the margarine with a fork. Mix in well.