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Coffee Chiffon Torte

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Ingredients
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cold water 1⁄2 Cup (8 tbs)
  Skim milk 2 1⁄2 Cup (40 tbs)
  Egg yolks 3
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Instant coffee powder 4 Teaspoon
  Egg whites 3
  Vanilla 1 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Gingersnaps 4 , crushed
  Frozen whipped dessert topping 34 Cup (544 tbs), thawed
Directions

Soften gelatin in cold water.
Beat together milk and egg yolks.
Add sugar, salt, coffee powder, and softened gelatin.
Cook, stirring constantly, till gelatin dissolves and mixture is thick and bubbly.
Chill till partially set.
Beat together egg whites, vanilla, and cream of tartar till soft peaks form.
Fold in gelatin mixture.
Chill till mixture mounds.
Spoon into 6 1/2 cup mold.
Chill till firm.
At serving time, unmold and sprinkle with half of the gingersnap crumbs.
Spoon on thawed whipped topping; garnish with remaining gingersnap crumbs.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Interest: 
Healthy

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