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6 egg whites
1 cup castor sugar (superfine sugar)
600ml (1 pint) cream
1 teaspoon instant coffee
2 teaspoons coffee liqueur OR gluten-free chocolate chips


Beat the egg whites until stiff. While still beating, gradually add the castor sugar.

In a second bowl, beat the cream until it thickens but is still a little soft. Add instant coffee and coffee liqueur and gently fold into beaten egg whites.

Freeze. It does not have to be beaten again.

Variations:  Instead of coffee and coffee liqueur, use 1 to 2 teaspoons of orange essence and 2 mandarins blended in food processor OR chopped pecans and liqueur OR liquid toffee. Brenda is a bit vague about the exact details -- I'll have to stand at her shoulder and watch one day.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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