Ingredients
3 eggs
4 tbsp caster sugar
300g/10oz marscarpone cheese
100g/4oz good quality nougat
chocolate coated coffee beans or crushed hazelnuts, for decoration
expresso coffee, for pouring (optional)

Method
1. Separate the eggs, then beat the yolks with the sugar until pale and fluffy. Add the marscapone and keep beating until the mixture is smooth.
2. Chop the nougat into small pieces then fold into the mixture. Beat the egg whites until firm and fold into the mixture.
3. Line a 900g/2lb rectangular loaf tin with a large sheet of plastic film, pushing it well down against the base and sides. Pour the mixture into the tin and freeze. Use within one month of freezing.
4. Half an hour before serving, transfer the ice cream from the freezer to the fridge, so that it will be easier to cut.