Preparation / Directions:
1. In a Pyrex bowl, cream the egg yolks with sugar.
2. Heat the coffee and dissolve the gelatin in it.; then add to the egg yolk
mixture.
3. Beat the mixture well.
4. Place the bowl over a pan of boiling water and beat; stir constantly
until
the mixture begins to thicken.
5. Remove from heat allow to cool.
6. When the bowl has cooled a little, put it over cracked ice and continue
to
stir.
7. When the mixture is almost set, whip the cream and fold in the whiskey,
then fold in the stiffly beaten egg whites.
8. Pour into dessert dishes and let set.
9. Garnish with additional whipped cream with whiskey folded in, and finely
chopped walnuts.
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