Crunchy ice cream cake with coconut and hot espresso sauce

Name: crunchy ice cream cake with coconut and hot espresso sauce
Total time: 25 min
Yield: 4
Ingredients: 3 protein; 50 gram sugar; 300 milliliters whipped cream; 2 bag vanilla sugar; 50 gram foam wreath; 3 tablespoon coconut grater; 200 milliliters espresso coffee; 200 gram dark chocolate; 50 gram butter; 4 twig Red berry

Ingredients

3 protein
50 gram sugar
300 milliliters whipped cream
2 bag vanilla sugar
50 gram foam wreath

3 tablespoon coconut grater
200 milliliters espresso coffee
200 gram dark chocolate
50 gram butter
4 twig Red berry

Directions

Beat the egg whites with a pinch of salt until soft peaks. Gradually add the sugar and continue to beat until the protein is stiff.
Whip the cream with the vanilla sugar thickly lobbies. Fold the biscuits, coconut and egg whites lightly.
Spoon the mixture into the spring form. Cover with cling film and freeze the cake for 3-4 hours until the mixture is stiff.
Heat the coffee with the chocolate and butter to a shiny sauce. Sprinkle the tartlet with coconut and garnish with the red berries.
Cut the tartlet with a warm knife into points and serve with the espresso sauce.