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