1 2/3 c Crushed chocolate wafers 2 c Milk
-(200 gr package) 1/3 cup 4 Eggs, separated
-butter, melted 1/3 c Irish Cream liquer
FILLING; 1 lb Cream cheese
2 Envelopes unflavored gelatin 1/2 c Granulated sugar
1/4 ts Salt 4 oz Semisweet chocolate
1 tb Instant coffee granules
This can be made a day ahead, and it freezes well too.
CRUST;
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