1 2/3 c Crushed chocolate wafers
-(200 gr package) 1/3 cup
-butter, melted
FILLING
2 Envelopes unflavored gelatin
1/4 ts Salt
1 tb Instant coffee granules
2 c Milk
4 Eggs, separated
1/3 c Irish Cream liquer
1 lb Cream cheese
1/2 c Granulated sugar
4 oz Semisweet chocolate
This can be made a day ahead, and it freezes well too. CRUST; In bowl,
combine wafers and butter. Press into 13 x 9 inch glass baking dish.
Refrigerate. FILLING; In saucepan, cook gelatin, salt, coffee and
milk, stirring constantly, over medium heat until hot and coffee is
dissolved. Reduce heat. Stir a little coffee mixture into egg yolks,
then pour egg mixture back into saucepan. Cook, stirring frequently,
until mixture thickens slightly, 4 – 5 minutes. Remove from heat and
add liqueur. Using electric mixer or food processor, blend cream
cheese and 1/4 cup of the sugar until smooth. Slowly blend coffee
mixture into cream cheese. Chill, stirring occasionally, until
consistency of raw egg whites, about 1 – 1-1/2 hours. Meanwhile, melt
chocolate in double boiler over hot water. Let cool. Beat egg whites
until soft peaks form. Gradually add remaing sugar and beat until
stiff peaks form. Gently fold egg whites into coffee mixture.
Transfer 1-1/2 cups of coffee mixture to small bowl and fold in
chocolate. Using large spoon, alternately spoon two mixtures over
chocolate crust. Use knife to swirl chocolate through
Yields
6 Servings
