Dessert Recipes - Coffee Russe Recipe

Ingredients

• 10 sponge (lady) fingers, halved width ways

• 20 ml/4 tsp instant coffee powder or granules

• 15 ml/1 tbsp powdered gelatin

• 45 ml/3 tbsp cold water

• 2 eggs, separated

• 50 g/2 oz/1/2 cup caster (superfine) sugar

• 250 ml/1 cup double (heavy) cream

• Chocolate coffee beans, to decorate

---

Method:

1. Line the base of a 15 cm/6 in round, deep loose-bottomed cake tin (pan) with baking parchment. Arrange the sponge fingers, cut ends down, round the edge of the tin.

2. Blend together the coffee, gelatin and water in a small bowl and leave to soften for 5 minutes.

3. Stand the bowl in a pan of hot water and stir until the gelatin has dissolved completely (or dissolve in the microwave).

4. Whisk together the egg yolks and caster sugar until thick and pale. Stir in the gelatin mixture. Whisk the egg whites until stiff, then whip the cream until peaking.

5. Fold about two thirds of the cream, then all the egg white into the coffee mixture. Turn into the sponge-lined tin and smooth the surface. Chill until set.

6. Just before serving, remove the tin and slide the Russe out on to a serving plate.

7. Decorate the top with the remaining whipped cream and some chocolate coffee beans.