- 4 Egg(s) (free range) (separated )
- 150g Unrefined golden caster sugar
- 300ml Double cream
- 1.5 tsp Coffee extract
- Whisk the egg whites until stiff peaks are formed
- Gradually whisk in the caster sugar until glossy and stiff.
- Whisk the cream in a separate bowl until soft peaks are formed.
- Fold the cream, egg yolks and coffee extract into the egg whites and sugar until well combined.
- Pour into a container and freeze for 2 hours minimum.