Coffee Cream Pudding

Dissolve the gelatin in cold water and let it sit

Whisk together the egg yolks, adding the coffee and half a cup of sugar to taste

Place the mixture over simmering water and cook, whisking constantly, until it thickens slightly, coating the sides of the bowl

Remove from heat

Melt the gelatin in the microwave or in a double boiler, then let it cool

Prepare an 8-inch baking dish by greasing it lightly with butter or cooking spray

When the coffee mixture has cooled, whisk the heavy cream until it thickens slightly

Beat the egg whites until stiff peaks form, adding the remaining sugar to taste

Mix the coffee and cream together, then fold in the whipped cream

Pour half of the mixture into the prepared baking dish

In a separate bowl, mix milk with liqueur, if using

Dip each biscuit quickly in this mixture and place them over the pudding in the baking dish, covering the entire surface

Pour the remaining mixture over the biscuits

Chill in the refrigerator for at least 5 hours or overnight

Unmold and serve

If desired, top with whipped cream and a sprinkle of sugar.