Coat a rectangular mould or small individual ones with parchment paper or clingfilm.
Separate the eggs and whisk the egg whites to stiff peaks.
Put the yolks and sugar in a bowl and place over a simmering pan of water, whisk until the mixture becomes light and fluffy. Remove from the heat and stir in the mascarpone. Add the chopped hazelnuts and the espresso coffee. Fold in the egg whites.
Pour the mixture in the mould(s)and place in the freezer. Freeze for several hours before serving.
Turn the ice cream out onto a serving dish and decorate with coffee beans, white chocolate chips and chopped hazelnuts.
«Add liquers to the mix for a richer flavour. Tia Maria or Baileys works well.»