Coviglia napoletana

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Prep Time30

Total Time3 30

Course: Dessert

Cuisine: Campania

Keyword: frozen

Servings:

Calories: 460.8kcal

Prepare two shots of espresso coffee in a 'moka' coffee pot or espresso machine. Sweeten to taste. Let the coffee cool completely.
Prepare the meringue by whisking the egg whites with the sugar in a standing mixer until you have a glossy white foam that forms ribbons as you whisk.
Prepare the whipped cream by whisking the heavy cream and powdered sugar until it forms soft peaks.
In a large bowl, whisk the egg yolks and sugar together until it, too, is pale, thick and perfectly cream, forming ribbons as you whisk.

Add the coffee to the egg yolk cream and mix until thoroughly incorporated. Add the meringue and mix gingerly until fully incorporated as well.
Now add the whipped cream and fold gingerly fold it into the mixture with a spatula. Use a circular motion, scooping up from the bottom of the bowl until you have a uniform batter.

Pour the batter into individual freezer proof serving cups, leveling off the tops so the batter is flush with the rims of the cups.
Freeze for at least three hours or overnight. If freezing for more than a few hours, cover with plastic wrap (cling film) to prevent freezer burn.

Let rest at room temperature for about 15 minutes before serving, garnished with one or more of the optional toppings if you like.