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1
Have ready a large bowl of ice and cold water.
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2
Beat together yolks, sugar, and 1/3 cup grappa with an electric mixer in a metal bowl set over a saucepan of simmering water 10 minutes, or until thick and pale and mixture registers 170F on an instant-read thermometer.
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3
Put bowl in ice bath and beat mixture until cold.
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4
Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold stiff peaks.
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5
Beat cream in a separate bowl until it holds soft peaks.
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6
Whisk one third of whites into yolk mixture to lighten and fold in remaining whites and then cream, gently but thoroughly.
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7
Spoon into molds and freeze, covered with plastic wrap, until firm, about 2 hours.
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8
Cook sugar in a 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
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9
Cook caramel without stirring, swirling pan, until deep golden.
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10
Remove from heat.
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11
Stir together boiling water, espresso powder, and lemon juice.
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12
Carefully add to caramel (mixture will bubble up and vigorously steam), then cook over moderately low heat, stirring, until caramel is dissolved and sauce is smooth.
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13
3Dip molds in hot water 5 seconds, then run a small thin knife around edges and invert onto plates.
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14
Spoon a teaspoon of chilled grappa on top of each and drizzle plates with warm or room-temperature espresso sauce.
