“I found this in "the best of international cooking". It looks very yummy and I can just taste the coffee flavor right now... Make sure you make it ahead! It will take a half an hour to chill, then you must complete a few more steps and then 30 minutes again and freeze for four hours! But its worth it!”

Ingredients Nutrition


  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. In a small bowl, soften gelatin in water, 3 to 5 minutes.
  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. Pour into a large bowl; stir in coffee and liqueur.
  5. Refrigerate 30 minutes or until mixture has consistency of thick egg whites.
  6. In a medium bowl, beat egg whites until soft peaks form. Beat in 1/2 cup sugar until stiff but not dry.
  7. Gently fold beaten egg-white mixture into partially set coffee mixture. Refrigerate about 30 minutes longer.
  8. Whip cream with remaining 2 tablespoons sugar until stiff; fold into chilled coffee mixture.
  9. Spoon mixture into prepared souffle dish. Freeze at least 4 hours. Do not freeze overnight because mixture will develop ice crystals.
  10. To serve, sift cocoa powder over top of souffle, if desired; remove waxed paper.

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