Ingredients
250g/9oz mascarpone cheese
3 eggs, separated (and beat the egg whites)
2 tbsp caster sugar
100g/3½oz crunchy nougat, chopped by hand
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Method Separate the eggs. Put the yolks and sugar in a bowl and beat until fluffy. Add the mascarpone and keep beating. Add the chopped nougat. Fold in the egg whites beaten firm. Coat a rectangular mould or small individual ones with parchment paper or cling film. Pour the mixture in the mould or small individual ones. Freeze for several hours before serving. Tip the ice cream onto a serving dish and decorate with coffee beans and /or crushed hazelnuts. Serve immediately.
