Preparation:
1. Using a hand held electric mixer positioned on low, beat the egg yolks and the sugar until thick and lemon colored. 2. Place mixture in a double boiler and add the coffee. 3. Cook, stirring constantly over gently simmering water, until a thick custard is formed. 4. Remove from heat and set aside to cool. 5. In medium bowl whip the cream until it stands in soft peaks. 6. In a grease-free bowl beat the egg whites until stiff but not dry. 7. Using a wooden spoon fold half the amaretto cookie crumbs, the whipped cream and the beaten egg white into the cooled custard. 8. Blend well and spoon into individual serving glasses. 9. Sprinkle the remaining cookie crumbs over each serving and chill until ready to serve. 10. If desired this dessert may be frozen. |
