Thursday, January 31, 2008
Coffee Cream Pie
3 oz butter, melted, cooled
22 shredded wheat biscuits, crushed
3 eggs, separated
1/2 cup caster sugar
1/4 cup Tia Maria liqueur
2 teaspoons instant espresso coffee powder
1 cup milk
1 tablespoon gelatine
4.5 oz cream cheese, softened
double cream and coffee beans, to serve
Grease and line base and sides of a 8 inch (base) springform cake pan. Combine butter and biscuits in a bowl. Press into base of pan. Refrigerate for 1 hour or until firm.
Combine egg yolks, 1/4 cup sugar, Tia Maria, coffee and milk in a heatproof bowl. Place over a saucepan of simmering water, taking care base of bowl doesn't touch the water. Stir constantly for 10 to 12 minutes or until coffee mixture coats the back of a wooden spoon.
Combine gelatine and 2 tablespoons water in a microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 30 to 45 seconds or until dissolved. Stir with a fork until mixture is clear. Pour warm gelatine mixture into warm coffee mixture, whisking constantly with a balloon whisk until combined. Set aside for 30 minutes to cool.
Using an electric mixer, beat cream cheese until smooth. In a thin, steady stream, add coffee mixture to cream cheese, beating constantly on low until combined. Wash and dry beaters.
Beat eggwhites until stiff peaks form. Add remaining sugar, 1 tablespoon at a time, beating well after each addition until meringue is thick and glossy.
Stir 1/3 meringue into coffee mixture. Gently fold in remaining meringue. Pour coffee mixture over chilled base. Cover and refrigerate for 3 hours or until set. Cut pie into wedges. Top with cream and coffee beans. Serve.