The idea behind this is to combine a thick meringue mix with thick whipped cream. The result should be stable enough that it can be frozen without further attention. It is possible to destabilise the combination by adding too much flavouring, and in low quality freezers the flavouring can sink to the bottom.
|2||Whites of large eggs|
|2-4 T||Strong flavouring such as Cointreau|
|Optional grated dark chocolate|