Beat 150 grams (approximately 5.5 cups) of cream over a hot water bath until stiff. Chill in the refrigerator.
Beat the remaining cream, egg yolks, sugar and vanilla sugar over a hot water bath until creamy.
Gradually beat the espresso into the cream over the hot water bath. Remove from the heat. Beat over an ice water bath until cold. Fold in the whipped cream.
Pour the coffee cream into two large espresso cups. Freeze for about 4 hours. Dust with powdered sugar and cocoa powder. Thaw for about 5 minutes, decorate with coffee beans and serve.