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Ingredients

2 eggs, separated 1 ¼ cups milk ¼ cup white sugar 1 ½ tablespoons unflavored gelatin 1 tablespoon instant coffee granules ¼ teaspoon salt ½ teaspoon vanilla extract ¼ cup white sugar 2 cups heavy whipping cream waxed paper 21 chocolate wafer cookies

Nutrition Info

358.2 calories carbohydrate: 27.6 g cholesterol: 125.8 mg fat: 26.1 g fiber: 0.5 g protein: 4.9 g saturatedFat: 15.2 g servingSize: - sodium: 217.8 mg sugar: 19.1 g transFat: : - unsaturatedFat: : -

Beat egg yolks in a bowl. Reserve eggs whites.
Heat milk, egg yolks, 1/4 cup sugar, gelatin, instant coffee, and salt over medium heat, stirring constantly, until gelatin dissolves, about 5 minutes. Remove from heat and stir in vanilla extract. Chill until gelatin mixture is thickened to the consistency of unbeaten egg whites, about 1 hour.
Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds. Fold gelatin mixture into egg whites.
Beat heavy cream in another until stiff peaks form. Fold egg white-gelatin mixture into whipped cream until evenly blended.
Line a loaf pan with waxed paper.
Spread about 1/4 the cream mixture into prepared loaf pan. Layer about 7 wafers over cream mixture. Repeat layers, ending with the cream mixture. Cover and refrigerate until set, about 3 hours.

1 loaf

Rich and creamy chocolate and coffee-flavoured dessert.