Beat the 4 egg whites with 2.1 oz (60 g) of sugar until stiff.
Soften the gelatin in cold water.
Whip the cream.
Combine the cream with the whipped egg yolks.
Dissolve the gelatin in the coffee and add to the mixture.
Add the beaten egg whites, mixing from the bottom up.
Pour the mixture into a rectangular mold.
Cover with a slice of sponge cake.
Drizzle sugared coffee over the sponge cake.
Place in the freezer for 6 hours.
Cut a slice of semifreddo about 1 inch (2.5 cm) high.
Cut it again in half with a 45° angle.
Place it on the dish and serve with caramel sauce.