1 (soup) cornstarch
1 cup (tea) milk
1 tbsp (tablespoons) cocoa powder
1 egg yolk
2 teaspoons (tsp) sugar
1 cup (tea) and cold strong coffee Guidalli
2 egg whites
Dissolve the cornstarch in two tablespoons milk. Bring the remaining milk with chocolate powder to a boil, add the dissolved cornstarch and simmer for about 1minute. Remove from heat and add the yolk dissolved in a little water. Add the sugarand coffee Guidalli. Bring the mixture to the freezer stirring occasionally, until creamy consistency. Beat in a blender and put them back in the freezer for about 45 minutes.Remove, beat a little more and mix the egg whites. Place in bowls and return tofreezer until firm.