Ingredients:

40 ml pure instant coffee powder

100ml hot water

125ml castor sugar

3 eggs, seperated

250ml cream(good quality, heavy)

2ml vanilla

In a large bowl, dissolve coffee in hot water. Allow to cool slightly, then add castor sugar and egg yolks. Using an electric mixer, whisk for several minutes until the mixture becomes pale and creamy. Whisk the egg whites until stiff. Whip cream and vanilla. Fold the cream and egg whites into the coffee mixture gently, don’t beat it. Freeze quickly. 

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