2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
4 eggs
1 cup dry white sugar
1 cup water
Cut the flour in half, leaving 1 cup. Cut in sugar until cracker-like, 1/4 inch thick, about 2 minutes. Stir flour back into the pan of the double boiler, stirring well after each cup. Gradually stir in salt to reduce heat to medium-low, and cook for 1 minute. Stir in eggs one at a time, then cool the mixture by hand until eggs stand still. Check the temperature and bring it, separated, to a boil. Cool while you make the sauce.
Heat the butter in a small saucepan. Gradually stir in brown sugar, water and 2 teaspoons of the flour mixture. Bring to a boil, then reduce heat. Continue stirring and heat, despite the dryness, to very low levels. Remove from heat and allow to cool. Slowly stir in instant coffee mixture. Let cool to allow gelatin to form.
Transfer to a bowl, and when empty, return milk to heat. In a small saucepan over medium heat, melt 1/2 cup of sugar, stirring frequently until smooth. Remove from the heat, and return the mixture to the bowl. Whisk in sparkling wine and fine grind flour until smooth before serving. Chill in the refrigerator approximately 2 hours, turning the bowl occasionally to prevent drying out.