Milk-soaked biscuit crust, cooled and crumbled
1 tablespoon of unflavored gelatin
3 tablespoons of rum
One-third cup of sugar
3 egg yolks
One cup of strong coffee
3 large egg whites
One-half teaspoon of vanilla extract
Plus one-third cup of sugar
Milk-soaked biscuit crust, cooled and crumbled
1 tablespoon of unflavored gelatin
3 tablespoons of rum
One-third cup of sugar
3 egg yolks
One cup of strong coffee
3 large egg whites
One-half teaspoon of vanilla extract
Plus one-third cup of sugar
Combine the gelatin and rum, letting it sit for 5 minutes
Add one-third cup of sugar and the egg yolks
Fold until well combined
A little at a time, add the coffee, stirring very well
When everything is well mixed, place in a water bath
Cook, stirring constantly, until slightly thickened
Remove from heat and let cool to room temperature
Beat the egg whites until stiff and firm
Add the vanilla extract and one-third cup of sugar, beating continuously without stopping
Add the whipped mixture to the cooled coffee mixture, folding well
Filling prepared crust with coffee mixture and refrigerate until very firm
Finally, top with whipped cream and shaved chocolate.
