1 2/3 c Crushed chocolate wafers;
-(200 gr package) 1/3
Melted
FILLING
2 Envelopes unflavored gelatin
1/4 ts Salt
1 tb Instant coffee granules
2 c Milk
4 Eggs; separated
1/3 c Irish Cream liquer
1 lb Cream cheese
1/2 c Granulated sugar
4 oz Semisweet chocolate
This can be made a day ahead, and it freezes well too.
CRUST; In bowl, combine wafers and butter. Press into 13 x 9 inch
glass b aking dish. Refrigerate.
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FILLING; In saucepan, cook gelatin, salt, coffee and milk, stirring
consta ntly, over medium heat until hot and coffee is dissolved.
Reduce heat. Sti r a little coffee mixture into egg yolks, then pour
egg mixture back into s aucepan. Cook, stirring frequently, until
mixture thickens slightly, 4 - 5 minutes. Remove from heat and add
liqueur. Using electric mixer or food pro cessor, blend cream cheese
and 1/4 cup of the sugar until smooth. Slowly bl end coffee mixture
into cream cheese. Chill, stirring occasionally, until c onsistency
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 unti l 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
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