Combine egg yolks and 1/2 cup of the sugar in mixing bowl. Beat the mixture until
light and the color of lemon. The mixture will thicken.
In a second mixing bowl, combine egg whites and salt and whip to a soft peak.
(Egg whites whip best at room temperature.) When a soft peak is reached, slowly
add the remaining sugar (3/4 cup) a tablespoon at a time.
In a third mixing bowl, whip heavy cream to a soft peak.
Add Frangelico to whipped egg yolk and sugar mixture. Blend well.
Fold in whipped cream. When cream is incorporated, fold in stiff egg whites.
Pour into glass punch bowl and top with grated semisweet chocolate.