Ingredients

3 - eggs, separated
1/2 cup - sugar
2 cups - heavy cream
1 teaspoon - vanilla extract
2 teaspoons - finely ground espresso
2 tablespoons - cocoa powder

Instructions

Line a loaf pan with plastic wrap.
Using an electric mixer, whip egg yolks with sugar until thick and light.
In separate bowl, whip cream and vanilla until thick.
Sift together espresso and cocoa powder; fold into egg yolk mixture. Fold whipped cream into egg yolk mixture.
Thoroughly wash and dry the beaters of the electric mixer.
In a clean bowl, whip egg whites to soft peaks; gently fold into egg yolk mixture.
Pour mixture into the prepared loaf pan; cover and freeze overnight.
To serve, unfold and slice into 6 or 8 portions.

Number of Servings

6 to 8

Tips

Toasted nuts and chocolate pieces may be added to this recipe.