Latte semi-freddo

30ml      Espresso (roughly one shot) cooled
20ml      Frangelico, Tia Maria or Kahlua (what ever you prefer)
4            Eggs, separated
100g      Brown sugar
300ml    Thickened cream
100g      Toblerone, chopped finely

1. Place coffee, liqueur, egg yolks and sugar in a bowl and mix until thickened. 
2. In another bowl whip the egg whites until stiff. Then in yet another bowl whip cream until it's stiffened, being careful not to over whip! 
3. Fold the cream into the coffee mixture then carefully fold in the egg whites. Follow with the toblerone, folding that through carefully too. 
4. Pour into a silcone loaf pan and cover with gladwrap then foil. 
5. Freeze, this may be kept for up to two months in the freezer. 

Serving suggestions:

If desired you could coat the sides of the loaf pan with melted dark chocolate then pour in the icecream for a bit of a chocolate indulgence. Otherwise you could top with dark chocolate shavings for serving as pictured.

Serves 6-8