2 c chocolate wafer crumbs
5 tb butter, melted
7 tb coffee liqueur, divided
1 envelope gelatine
6 tb sugar
3 eggs, separated
1/2 c water
1/4 c vodka
1 c whipping cream, whipped
chocolate curls, for garnishmeasures conversion [+]
Preheat oven to 350 F. Combine crumbs, butter and 4 tb coffee liqueur in a bowl. Press firmly on bottom and up side of a pie plate. Bake 3 minutes; cool completely.
Combine gelatine and 4 tb sugar in a medium saucepan. Stir in egg yolks and water; let stand. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Stir in vodka and remaining 3 tb coffee liqueur. Turn into large bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites in medium bowl until soft peaks form; gradually add remaining 2 tb sugar and beat until stiff and glossy. Fold into gelatine mixture. Fold in whipped cream. Turn into prepared crust refrigerate until firm. Garnish with chocolate curls.
Olga Timokhina's collectionRecipe category: Breads-and-Pastry > Pies