In a medium bowl beat the cream, 1/3 cup sugar and vanilla until stiff. Beat in the cocoa powder until combined.
In a separate bowl, beat the egg whites and instant coffee until stiff. Beat in the remaining 2 tablespoons of sugar,
Fold the egg white mixture into the cream mixture. Cover and place in the icebox for 1 hour or until ready to serve. Serve chilled with berries (optional).
