Iced Souffle

1. 1

   Cut a piece of waxed paper long enough to wrap round a 1-1/2-quart souffle dish and wide enough to extend 4 inches above rim. Place inside dish; fasten with tape.

2. 2

   In a small bowl, soften gelatin in water, 3 to 5 minutes.

3. 3

   In top of a double boiler, beat egg yolks; stir in 1/2 cup plus 2 tablespoons sugar and gelatin mixture. Place over hot water; stir constantly until mixture cooks and resembles thick cream.

4. 4

   Pour into a large bowl; stir in coffee and liqueur.

5. 5

   Refrigerate 30 minutes or until mixture has consistency of thick egg whites.

6. 6

   In a medium bowl, beat egg whites until soft peaks form. Beat in 1/2 cup sugar until stiff but not dry.

7. 7

   Gently fold beaten egg-white mixture into partially set coffee mixture. Refrigerate about 30 minutes longer.

8. 8

   Whip cream with remaining 2 tablespoons sugar until stiff; fold into chilled coffee mixture.

9. 9

   Spoon mixture into prepared souffle dish. Freeze at least 4 hours. Do not freeze overnight because mixture will develop ice crystals.

10. 10

    To serve, sift cocoa powder over top of souffle, if desired; remove waxed paper.

No additional tips available.