First, we make the coffee in which the biscuits will be wet so that it is warm when it is used, this way it will be easier for you. We recommend a strong coffee to give more flavor, but you can use any type of coffee (soluble or coffee maker). We sweeten the coffee to taste and add a splash of the liquor you prefer. The original recipe is made with amaretto, an apricot and almond flavored liqueur, but you can do it with the rum or brandy you have at home, the almond flavor will be provided by the nougat. Do not use liquor if you are going to eat children.
While making coffee, we separate the yolks from the whites and remove them for later use. We add a pinch of salt to the egg whites and begin to mount them with a high speed rod mixer. The mixing time depends on each mixer, but in about 6 or 7 minutes they will be ready. When the whites swell and turn white, we add the 40g of sugar and continue beating a couple of minutes, you will see that they become firmer and brighter by the sugar. The egg whites do not go smoothly, so do not be afraid to overtake them, take the time you need until they are very firm. Once you have them, cover them with a clean, dry cloth and leave them at room temperature for later use.
In another bowl we will mount the cream. This has to have a minimum of 35% of fat so that the cream rides well and it is important that the cream is very cold, we recommend you put it about 15 minutes before using it in the freezer, so it will be easier to assemble it and it will be more consistent . Do not give up, if you spend time and the cream freezes you, it will no longer ride. We will beat it at high speed until we can make spikes on the surface with the rods. With the cream we must be careful, if we beat it in excess, the serum is separated from the fat and a kind of butter is formed. Once we have it, we remove it for later use.
Now we will put a saucepan over medium heat and chop the Jijona nougat into it. You can help them with some manual rods or a fork. And once chopped add the yolks and stir until we have a homogeneous paste. To make you more liquid, you can add a splash of milk. Once you have it, remove from heat while stirring so that it does not burn and reserve it for later.