Preheat oven to 160С. Dissolve coffee in 1 tbsp of water. If you want coffee to be more intense, use a little bit more water (up to 1,5 tbsp). For medium intensity, it’s enough to use 1 tbsp of water.
Beat up eggs with sweetener until you get white fluffy texture.
In a separate bowl, thoroughly mix mascarpone and sour crème.
Add eggs to mascarpone, add coffee and mix thoroughly.
Grease the molds, evenly divide the mixture.
Put the molds in a pie dish filled with water to the middle of small molds.
Bake for 30-35 minutes. The cream should harden on the edges; the middle part should shake a little.
The cream should be cooled in a fridge for 2-3 hours before being served.
