for 6-8 people
- 2 egg whites
- 55 gr. powdered sugar
- 55 gr. icing sugar
- 2 tsp. coffee instant coffee powder
- For the garnish:
- 200 gr. cream
- 30 gr. icing sugar
- 2 tsp. tablespoons Irish whiskey
- Beat the white snow, when inflated without being firmly to rain in the powdered sugar and continue beating until the mousse is firm.
Mix icing sugar and soluble coffee, and then incorporate them gently with white snow, lifting the bottom up with a wooden spoon.
- On a piece of buttered greaseproof paper and put on the grill of the oven, carefully draw a nice circle (18 cm. In diameter) with a flexible spatula, then with a piping bag 1 draw circle of 18 cm. diameter for the top.
- Bake for 4 h. without heating the oven 1 / 4 hour by hour.
Out of the oven, place the circles on a cold surface, to trigger papier.Laissez completely cool.
- Beat the cream with the sugar, whip hand, perfumes whisky.Etalez with a layer of cream to the piping bag, on the disc below meringue, cover with the second disque.Décorez central rosette of whipped cream .
French