Beat the egg yolks with 50 g sugar over a water bath until foamy. Then immediately cool in an ice water bath.
Then soak the gelatine in cold water, squeeze out and dissolve in 2-3 cl brown rum. Then boil the espresso with the espresso powder, the remaining sugar and 2-3 cl brown rum.
Add the gelatine and let everything cool down. Now mix the whole with the egg yolk mixture and fold in the whipped cream. To serve, pour the mixture into cocktail glasses and store in the refrigerator for about 5-10 hours.
Then froth the milk. Before serving, pour the milk foam on top of the espresso foam. Sprinkle with brown cocoa powder and serve garnished with the fruit.