Caramel Mousse

Directions

1. Over a water bath, whisk egg yolks with 1/2 cup sugar until very light in color and doubled in volume. Gently whisk in caramel.
2. In a separate bowl, whisk egg whites with the remaining sugar until the stiff peak stage and set aside.
3. In another bowl, whisk heavy cream until medium peak stage.
4. To combine, fold egg whites into caramel mixture, a little at a time, then fold in whipped cream in two stages. Pour into serving dishes. Allow to chill at least 30 minutes before serving.
5. Sprinkle with espresso powder and confectioner's sugar or cocoa powder (optional).