← Nouns Cooking · Italian

Ingredients

• 4 egg yolks
• 100 g caster sugar
• 60 ml strong espresso, cooled (or 2 tbsp instant coffee in 3 tbsp hot water)
• 400 ml double cream, cold
• 50 g dark chocolate, finely chopped, plus extra to serve
• 1 tbsp brandy or coffee liqueur (optional)

Method

1. Line a 900 g loaf tin with cling film, leaving plenty hanging over the sides.
2. Put the yolks, sugar and coffee in a heatproof bowl set over a pan of barely simmering water. Whisk constantly for 5–6 min, until thick, pale, doubled in volume and a thermometer reads 70°C (160°F).
3. Lift the bowl off the heat and keep whisking for 5 min until cool. Stir in the brandy, if using.
4. Whip the cream to soft peaks, then fold it gently into the coffee mixture with the chopped chocolate.
5. Pour into the tin, smooth the top, fold the cling film over and freeze for at least 6 hours, until firm.
6. Move to the fridge 10 min before serving, then turn out, peel off the film and cut into thick slices. Top with grated chocolate.

Tips

• Cooking the yolks over steam makes them safe to eat without baking.
• Wrapped well, it keeps in the freezer for up to a month.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Cooking with Manuela