Put the coffee in the milk and bring to the boil and infuse for 15 minutes. Strain through a muslin over chocolate broken into pieces. Mix till smooth.
Cook the sugar and egg whites over hot water to make a meringue. Remove from heat and beat till cool.
Whip the cream lightly.
When the chocolate mixture and meringue are cool, fold into the cream carefully. This mixture can be placed into a container and frozen without churning or piped into meringue cases and frozen. Serves well straight from the freezer.
© 1984 All rights reserved. Published by Jon Croft.