Coffee Parfait Glacé with Dark Chocolate Sauce

Prep. Line a 900 g loaf tin (about 22 x 11 cm) with cling film, leaving 8 cm overhang, and put in the freezer. Put 3 large egg whites in the mixer bowl.

Cream. Whip 240 ml cold double cream to soft peaks in a medium bowl; chill.

Espresso. Dissolve 2 tbsp instant espresso powder in 1 tbsp warm water.

Syrup. In a small saucepan, warm 100 g sugar and 60 ml water over low without stirring until dissolved, about 4 min. Raise to medium-high and boil toward 114 °C.

Meringue. When the syrup hits 99 °C, start whisking the whites on medium until frothy, 40 s. Add 1 tsp of the 25 g sugar, beat on high to soft peaks, about 2 min, and gradually add the rest. On medium-high, pour the 114 °C syrup in a thin stream down the side of the bowl and beat until glossy, doubled and cooled to room temperature, 4-5 min.

Coffee. Beat in the coffee and 1 tsp vanilla. Stir in a third of the cream, then fold in the rest gently.

Freeze. Spread in the tin, cover with the overhang and freeze until firm, at least 8 h.

Sauce. Heat 120 ml double cream and 1 tbsp golden syrup to steaming, pour over 100 g finely chopped dark chocolate (about 70%) in a heatproof bowl, leave 2 min and stir smooth.

Serve. Turn out the parfait, peel off film, slice with a hot knife and serve with the sauce.