Coconut cointreau torte

Yield: 6 servings

Measure Ingredient
\N \N Dwigans fwds07a
6 larges Eggs -- separated
1 cup Sugar
1 cup Walnuts -- chopped coarsley
2 cups Unsweetened shredded
\N \N Coconut -- sweetened can be
\N \N Used
¾ cup Orange juice
¼ cup Grand marnier or cointreau
1 cup Whipping cream
1 \N Sq bittersweet chocolate
\N \N For
\N \N Garnish

Preheat oven to 325. In the large bowl of your mixer beat the egg whites with ½ of the sugar until the mixture holds stiff peaks.

Without washing the beaters, beat the egg yolks in the small bowl with the rest of the sugar until they are light and fluffy. Add the yolks to Spread whipped cream over the surface and garnish with bittersweet chocolate shavings. Store it in the refrigerator.

Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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