coffee chiffon dessert

8 servings
2 tablespoons unflavored gelatin
1 cup coffee liqueur
2 cups hot strong coffee
½ cup pure maple syrup
2 teaspoons lemon juice
1 cup whipping cream
2 teaspoons vanilla
1 each graham cracker crust

In large mixing bowl, soften gelatin in coffee liqueur. Add hot coffee, maple syrup, and lemon juice. Stir until gelatin is totally dissolved. Chill the coffee mixture until almost firm, then beat until totally free of lumps. In a separate bowl, whip the cream and vanilla together, until the cream forms soft peaks. Fold cream into coffee mixture. Spoon into 9-inch pie crust. Chill at least 2 hours before serving. Serves 8

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