1/2 liter freshly brewed strong espresso
150 grams very fine granulated sugar
2 dashes of Frangelico
2.5 dl whipped cream semi-stiff
90 gr sugar
90 ml espresso made from Lao Coffee Dark Roast (or Medium Roast if you prefer)
This is how you make it
Heat the espresso with the sugar in a saucepan for about 4 minutes until the sugar has dissolved. Turn the heat to high and let it cook for 3 minutes. Pour the coffee into a bowl and let it cool.
Stir the liqueur into the coffee. Spoon the mixture into a freezer box. Make sure that the layer is no higher than 3 cm. Place the box in the freezer for 2 hours. Take out the box and scrape the frozen mixture from the edge to the center. Put it back in the freezer and repeat after 3 hours so the end result is flaky. Serve with a generous dollop of whipped cream.