Freeze 6 tall water glaasses.

Whip the cream in a large mixing bowl until soft peaks form. Refrigerate.  

In a small saucepan over medium heat, heat the heavy cream until hot but not boiling, and pour over the hazelnut paste to form a ganache. Mix together to form a smooth paste.  

In a heat proof bowl over a pot of boiling water, whisk the sugar with egg whites until the temperature reaches about 65 degrees C to form a Swiss meringue.

Cool the mixture by whipping it with a mixer until the volume triples.  

Fold the Swiss meringue into the hazelnut mixture, then fold in the whipped cream.  

Divide between frozen glasses (approx. 3 tbsp per glass), and return to the freezer. 

Combine chocolate, milk, 2 egg yolks, 2 ½ tbsp sugar and instant coffee in a pot and cook on low heat until nice and thick to form a coffee anglaise. 

Strain mixture into a bowl and set aside. 

In a separate pot and using a thermometer to gauge, cook 1 ½ cups sugar and water until it reaches 121 degrees C. 

At the same time, whip the egg whites in a mixer on second speed. Once the desired temperature is reached on the sugar mixture, slowly pour it into the egg whites, forming an Italian meringue. Fold in the espresso grinds. 

Turn the speed up to high to create volume, and then set aside and allow to cool.  

Fold the Italian meringue into the coffee anglaise, then fold the whipped cream into mixture. 

Divide between frozen glasses, on top of hazelnut parfait.  

Return glasses to freezer until ready to serve.