Directions
1. Place the instant coffee, salt and egg whites in a bowl and beat (by hand or using an electric beater) until soft peaks form.
2. Add the sugar and continue to beat until stiff peaks form.
3. In a separate bowl combine the whipping cream and coffee liqueur.
4. Whip the cream until stiff peaks form.
5. Fold two-thirds of the whipped cream into the beaten egg whites.
6. Spoon the mousse into tumblers or old-fashioned glasses and place on a tray or baking sheet.
7. Place the mousse filled glasses into the refrigerator for a minimum of an hour before you are ready to serve them.
8. When ready to serve take out of the refrigerator, top each with equal amounts of the remaining whipped cream and serve.