Espresso parfait
By Luke Mangan
INGREDIENTS
2 egg yolks
150g sugar
2 egg whites
300ml cream (thick)
40ml espresso
20ml frangelico
METHOD
Whisk egg yolks and 75g sugar until thick sabayon.
Whisk egg whites and 75g sugar to a meringue.
Whisk cream until soft peaks form.
Fold sabayon through cream, add coffee and frangelico, then fold through meringue.
Spread onto baking paper to desired thickness and freeze. Portion with hot knife into 8 pieces.
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