In mixing bowl put the egg whites together with 50g of sugar, then transfer in a baine marie and whip with the electric whisk for 5-6 minutes, until the mixture starts heating up. Remove from the baine marie and continue whipping until it cools off. Chop finely the 180g of chocolate, melt it in a baine marie and let it become lukewarm. Whip the fresh cream until it starts thickening, gently fold in the chocolate and the egg whites whipped. Melt the gelatine (previously placed for 10 minutes in cold water) inside the hot coffee and add everything to the cream and mix carefully, then pour into a plum cake mould of 22×8 cm, lined with food-grade transparent wrap. Leave the mould inside the freezer for 5 hours. Just before taking the mould out of the freezer, prepare the caramel sauce: heat in a pan and caramelize the sugar with water and the Balsamic Vinegar of Modena PGI, making sure to let it boil for a few minutes until the sauce will have thickened then let it cool off. When it’s time to serve the parfait, pour the caramel sauce over the top and decorate with chocolate slivers.