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Cappucino Souffle




Source of Recipe


Internet


List of Ingredients




1 pint non dairy topping
1 ounce Sabra liquor
1 ounce sherry
¾ ounce instant espresso
4 ounces sugar
4 egg yolks


Recipe



Whip non-dairy topping according to manufacturer's directions until soft peaks are formed. Refrigerate.

In a small bowl, combine the Sabra liquor, sherry and instant espresso. Stir until the espresso is dissolved. Set aside.

In a small mixing machine, beat the sugar and egg yolks until light ribbons are formed. Slowly add the espresso mixture to the yolks and sugar. Scrape sides of bowl as necessary with a rubber spatula. Gently fold in the whipped topping. Fill individual espresso or coffee cups lined with masking tape to create a high rim. Place in freezer at least two hours and serve frozen. Peel the masking tape off before serving.

Garnish with a dollop of whipped topping and chocolate covered espresso beans.