Beat the 4 egg whites with 60 gr (2.1 oz) 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 sweetened 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 in half again at a 45° angle.
Place it in a dish and serve with caramel sauce.