Irish coffee cream

1 Servings

Ingredients

Quantity Ingredient
2 Egg whites
1 Generous cup confectioners' sugar
2 teaspoons Instant coffee powder (not granules)
1¼ cup Whipped cream
2 tablespoons Irish whiskey plus
2 teaspoons Irish whiskey
Chocolate-coated coffee beans, for garnish

Directions

Draw two 7-inch circles on a sheet of parchment paper.

Place the egg whites in a spotlessly clean and dry bowl. Add the confectioners' sugar, except 2 tablespoons, and whisk until the mixture stands in firm dry peaks. It may take 10 to 15 minutes. Sieve the coffee with the remaining confectioners' sugar and carefully fold into the egg whites.

Carefully spread the meringue with a palette knife onto the circles on the parchment paper. Bake in a very low oven, about 300 degrees F., for approximately 1 hour or until crisp. The disks should peel easily from the paper. Allow to cool completely.

Add the whiskey to the whipped cream.

Sandwich the meringue disks together with whiskey flavored cream. Pipe 5 rosettes of the whipped cream on top. Decorate with chocolate-coated coffee beans.

Yield: 6 to 8 servings

NOTES : Recipe Courtesy of Darina Allen of Ballymaloe Cookery School Recipe by: Cooking Live Show #CL8842 Posted to MC-Recipe Digest V1 #523 by Angele Freeman <jfreeman@...> on Mar 19, 1997

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