date:Jun 17, 2014
parate bowl, whip the cream to soft peaks, then fold into the egg mixture, keeping as much air in the mixture as possible. Pour the mixture into the terrine or mould, cover with the overhanging paper or wrap, and freeze overnight until firm.
5. If desired, stir the extra 2 tablespoons of Frangelico into the remaining syrup, then refrigerate until needed.
6. When ready to serve, turn out the terrine onto a platter and slice 2cm thick. Divide among plates, then drizzle with the reserved coffee s