- 3 eggs
- 2 egg yolks
- 5 ml vanilla essence
- 220 g (260 ml) caster sugar
- 100 ml espresso (or very strong black coffee), cooled
- 500 ml cream
- Chocolate covered coffee beans
Put eggs, egg yolks, essence and sugar in a bowl that fits over a pot of just-boiled water. Beat (preferably with an electric beater) in the bowl over hot water until thick and light coloured. Take bowl off pot and let cool a little. Add chilled coffee and mix well. Whip the cream and fold it into egg mixture. Spoon into mugs and cover well with cling wrap. Freeze for at least 6 hours, preferably overnight. Serve decorated with chocolate covered coffee beans.