Ingredients

• 4 large eggs, separated
• 2 ½ tsp instant dark roast coffee
• ½ cup white sugar
• 1 Tbs marsala wine
• ¼ pinch salt
• 1 ¼ cups heavy cream
• Small amount of cocoa or shaved chocolate (for garnish)

Directions

1. Combine egg yolks, instant dark roast coffee, marsala wine, and sugar in a metal bowl and whisk together until smooth.
2. Place bowl in the top of a double boiler over lightly simmering water. Whisk constantly until mixture thickens and drippings from the whisk form ribbons (about 10 minutes).
3. Beat egg whites until foamy. Gradually add salt and continue to beat until stiff peaks form. Set aside.
4. Beat heavy cream in a chilled bowl until medium-stiff peaks form.
5. Using a spatula, fold in the yolk mixture until combined.
6. Fold in half the egg whites, then fold in the rest until well combined.
7. Transfer mixture into small 4 oz jam jars and freeze for 4 hours or overnight. Garnish before serving.

Cook’s Notes

• Can also be made in a plastic-lined loaf pan and sliced when frozen.
• Try folding in shaved chocolate, cookie crumbs, or crushed candy bars for a more decadent twist.