Place the egg whites in a bowl with a pinch of salt. Whip them to very stiff peaks. Gently fold in the icing sugar.
Bring 2 liters of water to a gentle simmer in a large pan. Using a small slotted spoon, shape spoonfuls of egg white mixture and poach for 1 minute per side. Drain on a clean cloth.
Alternatively, mold the whites and cook in a buttered dish in the oven or bain-marie.
Arrange the poached eggs on vanilla custard topped with raspberry coulis and fresh raspberries.
Melt the chocolate in a bain-marie with 2 tablespoons of water. Stir in the butter.
In a separate bowl, whisk the 6 egg yolks with 3 tablespoons icing sugar until pale and creamy.
Combine the chocolate mixture with the yolk mixture. Whip the remaining egg whites to stiff peaks and fold in gently.
Pour into a buttered loaf tin and refrigerate for 6 hours.
Stir the ground arabica coffee into the remaining vanilla custard to make the sauce.
Spoon the arabica cream onto plates. Unmold the chilled chocolate sublime, slice with a hot knife, and arrange on top.
Garnish slices with Chantilly cream piped from a bag or an orange wedge.
