For the cake base: Take 1 package of your preferred biscuit - Maria, chocolate, or coconut (200g)
1/2 cup unsalted butter, melted (100g)
FOR THE FILLING:
4 large egg whites, beaten slightly
1 cup whole milk (180ml)
3 tablespoons strong brewed coffee
1 tablespoon unflavored gelatin, white
1 1/2 cups milk (360ml)
1 teaspoon vanilla extract
4 large egg yolks
For the cake base: Take 1 package of your preferred biscuit - Maria, chocolate, or coconut (200g)
1/2 cup unsalted butter, melted (100g)
FOR THE FILLING:
4 large egg whites, beaten slightly
1 cup whole milk (180ml)
3 tablespoons strong brewed coffee
1 tablespoon unflavored gelatin, white
1 1/2 cups milk (360ml)
1 teaspoon vanilla extract
4 large egg yolks
PREPARE THE CAKE BASE: Preheat the oven to 350°F (medium)
Grind the biscuits in a blender
Add the melted butter and mix well
Press the mixture into the bottom and sides of a removable 9-inch pan
Bake for 10 minutes
Let it cool before filling
PREPARE THE FILLING: In a medium saucepan, combine the egg yolks, half of the milk, coffee, gelatin, and remaining milk
Mix well and place over medium heat, stirring constantly until it comes to a simmer
Remove from heat, add vanilla extract, and mix
Place the saucepan over an ice bath, stirring constantly until it thickens slightly
Beat the egg whites in a separate bowl until they form soft peaks
Add the remaining milk, 1 tablespoon at a time, beating well until stiff peaks form
Fold in the coffee, mixing delicately
Pour over the reserved cake base
Refrigerate for about 4 hours or until firm
351 calories per serving
