Two in a row, the dessert this week is very similar to the one I made last week in terms of preparation. This one is just as easy to do and is simply delightful. The coffee is a very nice pick-me-up. I have not figured out how to serve this besides scooping it out of the bowl and just serving it. The next time I try it I may do a little coffee syrup.
- 4 eggs separated
- 4 oz granulated sugar plus 2 tbsp
- ½ pint heavy cream
- 2 tbsp coffee
- 2 tbsp rum
I used a 2 pint soufflé dish so I did not need to tie a band of foil/greaseproof paper around my dish. If you have a smaller dish tie foil so that it stands about 2 inches higher than the rim of the dish.
Put two tablespoons of water into a little bowl add one sachet (two teaspoons) of instant coffee and stir to dissolve.
Put the egg yolks and 2oz of sugar into a heat proof bowl. Place it over a pan of boiling water that is off the stove. Start whisking. Beat until the yellows are pale and frothy. The yolks will also be quite thick and almost doubled in volume. Stir in the coffee and rum, folding until its all incorporated.
Beat the egg whites until they are frothy. Continue beating the whites adding the (2oz) of sugar one tablespoon at a time until all incorporated. You should get a shiny meringue.
Whip the cream and as it starts thickening add the 2 tbsp of sugar. Beat until they form soft peaks and you have a shiny meringue. Fold this into the egg yolk mixture in three batches. First batch to lighten the egg yolk mixture you can be brisk with this addition. Then fold the next third of the meringue until completely incorporated and then the last third very gently.
Now fold in the egg whites gently. Pour into soufflé dish and freeze until ready to serve. Freeze for at least 4 hours before serving
When you are ready serve, take it out of the freezer and serve.