Ingredients

· 1 tablespoon instant coffee

· 1 tablespoon apple juice

· 4 eggs, separated

· 100 g golden caster sugar

· 300 ml double cream

· 100 g honeycomb Toblerone, finely chopped

· Dark chocolate curls, to decorate

Method

Oil and line a one litre loaf tin with cling film. Put the coffee, apple juice, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a bowl and pour the cream in another. Beat the egg whites until stiff, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don’t need to wash the whisks in between. Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. You can make the chocolate curls and keep them in an airtight container or freeze. To serve, turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.