- 3 large egg whites
- 1 1/4 cups (3 dl) heavy cream
- 13.4 oz (397 ml) dulce de leche (caramelized milk)
- 1 tsp ground cinnamon
- 3/4 cup (2 dl) frozen cranberries or lingon
Beat the egg whites until stiff peaks form.
In another bowl, whip the cream until medium-stiff peaks form (take care not to overwhip).
Add dulce de leche and cinnamon to the whipped cream and mix until well blended.
Carefully fold in the egg whites, then finally the frozen cranberries.
Transfer the mixture to a lidded container and freeze for at least 5 hours.
Allow to soften for a few minutes before serving.