2 egg yolks
2 egg whites
300ml cream (thick)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Whisk egg yolks and 75g sugar until thick sabayon.
Whisk egg whites and 75g sugar to a meringue.
Whisk cream until soft peaks form.
Fold sabayon through cream, add coffee and frangelico, then fold through meringue.
Spread onto baking paper to desired thickness and freeze. Portion with hot knife into 8 pieces.