1/2 cup heavy cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg white
2 tablespoons chopped pecans toasted
2 tablespoons shredded coconut toasted
1/2 teaspoon instant coffee powder
1/2 cup heavy cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg white
2 tablespoons chopped pecans toasted
2 tablespoons shredded coconut toasted
1/2 teaspoon instant coffee powder
Mix the heavy cream with 2 tablespoons of granulated sugar and vanilla extract
Beat the egg white until fluffy, then gradually add the remaining granulated sugar, beating frequently to obtain a meringue-like consistency
Combine the pecans with the shredded coconut
Add the meringue mixture and half of the coconut-pecan mixture to the whipped cream, mixing well
Pour this mixture into two serving dishes
Add the instant coffee powder to the remaining coconut-pecan mixture and mix well
Pour over the whipped cream mixture
Serve immediately, or refrigerate until firm
Let it thaw for 2 hours before serving.
