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