Yield: 6 Servings
Measure | Ingredient |
---|---|
1⅔ cup | Crushed chocolate wafers; (200 gr package) 1/3 |
\N \N | Melted |
\N \N | FILLING |
2 \N | Envelopes unflavored gelatin |
¼ teaspoon | Salt |
1 tablespoon | Instant coffee granules |
2 cups | Milk |
4 \N | Eggs; separated |
⅓ cup | Irish Cream liquer |
1 pounds | Cream cheese |
½ cup | Granulated sugar |
4 ounces | Semisweet chocolate |
This can be made a day ahead, and it freezes well too.
CRUST; In bowl, combine wafers and butter. Press into 13 x 9 inch glass b aking dish. Refrigerate.
:
FILLING; In saucepan, cook gelatin, salt, coffee and milk, stirring consta ntly, over medium heat until hot and coffee is dissolved.
Reduce heat. Sti r a little coffee mixture into egg yolks, then pour egg mixture back into s aucepan. Cook, stirring frequently, until mixture thickens slightly, 4 - 5 minutes. Remove from heat and add liqueur. Using electric mixer or food pro cessor, blend cream cheese and ¼ cup of the sugar until smooth. Slowly bl end coffee mixture into cream cheese. Chill, stirring occasionally, until c onsistency of raw egg whites, about 1 - 1-½ hours. Meanwhile, melt chocolate in double boiler over hot water. Let cool. Beat egg whites until soft peaks form. Gradually add remaing sugar and beat unti l stiff peaks form. Gently fold egg whites into coffee mixture. Transfer 1-½ cups of coffee mixture to small bowl and fold in chocolate.
Using large spoon, alternately spoon two mixtures over chocolate crust. Use knife to swirl chocolate through :
~ - - - - - - - - - - - - - - - - - :
: