Coffee Chiffon Torte
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄2 Cup (8 tbs)|
|Skim milk||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Instant coffee powder||4 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Gingersnaps||4 , crushed|
|Frozen whipped dessert topping||34 Cup (544 tbs), thawed|
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.