This recipe originally accompanied Frozen White Chocolate and Hazelnut Dacquoise .
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
2 large eggs
1/3 cup sugar
3 tablespoons Frangelico (hazelnut liqueur)
6 ounces good-quality white chocolate (such as Baker's or Lindt), chopped
1 cup chilled whipping cream
Preparation
Whisk eggs, sugar and Frangelico in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F. for 3 minutes, about 7 minutes total. Remove bowl from over water. Add white chocolate; whisk until smooth. Cool completely, whisking occasionally. Beat cream in medium bowl to medium-firm peaks. Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft). Chill until spreadable, about 3 hours.
