2 c Chocolate wafer crumbs
5 tb Butter or margarine, melted
7 tb Coffee liqueur, divided
1 Envelope Knox unflavored
-gelatine
6 tb Sugar, divided
3 Eggs, separated
1/2 c Water
1/4 c Vodka
1 c Whipping cream, whipped
Chocolate curls, for garnish
Recipe By: Virgel Kelly who won first prize in the Knox Unflavored Gelatine
“Just Desserts” recipe contest.
Preheat oven to 350 F. Combine crumbs, butter and 4 Tbsps. coffee liqueur
in a bowl. Press firmly on bottom and up side of 9-inch pie plate. Bake 3
minutes; cool completely.
Combine gelatine and 4 Tbsps. sugar in medium saucepan. Stir in eggyolks
and water; let stand 1 minute. Stir over low heat until gelatine is
completely dissolved, about 5 minutes. Stir in vodka and remaining 3 Tbsps.
coffee liqueur. Turn into large bowl and refrigerate, stirring
occasionally, until mixture mounds slightly when dropped from spoon.
Beat eggwhites in medium bowl until soft peaks form; gradually add
remaining 2 Tbsps. sugar abd beat until stiff and glossy. Fold into
gelatine mixture. Fold in whipped cream. Turn into prepared crust;
refrigerate until firm. Garnish with chocolate curls.
Yields
6 To 8