Recipe - Irish Coffee Cream

2 Egg whites
1 Generous cup confectioners'
sugar
2 teaspoon Instant coffee powder (not
granules)
1 One fourth cup Whipped cream
2 tablespoon Irish whiskey plus
2 teaspoon Irish whiskey
Chocolatecoated coffee
beans, for garnish

Draw two 7inch circles on a sheet of parchment paper.

Place the egg whites in a spotlessly clean and dry bowl. Add the
confectioners' sugar, except 2 tablespoons, and whisk until the mixture
stands in firm dry peaks. It may take 10 to 15 minutes. Sieve the coffee
with the remaining confectioners' sugar and carefully fold into the egg
whites.

Carefully spread the meringue with a palette knife onto the circles on the
parchment paper. Bake in a very low oven, about 300 degrees F., for
approximately 1 hour or until crisp. The disks should peel easily from the
paper. Allow to cool completely.

Add the whiskey to the whipped cream.

Sandwich the meringue disks together with whiskey flavored cream. Pipe 5
rosettes of the whipped cream on top. Decorate with chocolatecoated coffee
beans.

Yield: 6 to 8 servings

NOTES : Recipe Courtesy of Darina Allen of Ballymaloe Cookery School Recipe
by: Cooking Live Show #CL8842 Posted to MCRecipe Digest V1 #523 by Angele
Freeman jfreeman@netusa1.net on Mar 19, 1997