Use elegant demitasse cups and saucers to serve this incredible dessert made from espresso and Frangelico hazelnut liqueur. Crushed chocolates make an elegant garnish to enhance the presentation.
3 egg yolks
1 cup sugar
1/3 cup of espresso, cooled
1-3/4 cups of whipped cream
Shots of Frangelico (optional)
Step 1: Place eggs, yolks and sugar in a heatproof bowl (the one from your mixer!) over boiling water and whisk until heated through and frothy (about 5 minutes).
Step 2: Remove and place bowl back onto mixer and beat until pale and thick. Fold in coffee. Set aside.
Step 3: In another bowl, beat whipped cream until thick and peaks begin to form. Fold egg mixture through cream very gently.
Step 4: Pour into demitasse or preferred serving vessel. Cover and freeze until firm. Serve with a shot of Frangelico!