(TO SERVE 6)
1 Teaspoon vanilla extract
600ml double cream
250g caster sugar
Chocolate sauce (Askeys)
Container with a good lid.
- separate eggs
- In a bowl whip egg white until stiff then keep aside
- Whip cream with vanilla in another bowl until stiff
- Beat egg yolks and sugar in the last bowl till it gets creamy.
- Add egg yolk mix to cream mixture and beat.
- Lastly fold in egg whites and transfer to the container and freeze for at least a day.