Time 8m Yield 1 1/2 cups Number Of Ingredients 2 Steps:
Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes. When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute. Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use.
Time 10m Yield 2 cups. Number Of Ingredients 4 Steps:
In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners’ sugar, cocoa and coffee granules; beat until soft peaks form. Store in the refrigerator.
Time 5m Yield 1 serving Number Of Ingredients 5 Steps:
In a bowl, combine the instant espresso or coffee, sugar and hot water. Whisk until thickened and frothy, 1 to 2 minutes. Pour the milk into a glass filled with ice. Top with the whipped coffee. Stir with a straw or spoon to combine.
Time P1DT5m Yield 3 cups, 12 serving(s) Number Of Ingredients 3 Steps:
In a bowl combine cream, coffee beans and sugar. Cover and put into the fridge for 24 hours. After 24 hours, remove the coffee beans from the cream. Whip the cream until stiff and use for garnishing whatever you like with coffee flavour!
Time 2h10m Yield Two cups Number Of Ingredients 4 Steps:
Place the espresso powder in a small bowl. Add the rum and stir until completely dissolved. Set aside. Whip the cream with an electric mixer until it begins to thicken. Gradually add the sugar. Add the espresso mixture and whip just until very soft peaks forms. Use immediately or refrigerate for up to 2 hours, stirring gently before serving.
Time 5m Yield 1 Number Of Ingredients 4 Steps:
Whisk boiling water, instant coffee, and sugar together until coffee is dissolved. Continue to whisk until mixture becomes thick and forms a peak, 2 to 3 minutes. Pour milk into a glass. Pour the frothy coffee on top of the milk.
Time 5m Yield 16 Number Of Ingredients 3 Steps:
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Time 15m Yield 1 serving Number Of Ingredients 5 Steps:
Add the hot water, sugar, and instant coffee to a bowl. Either hand whisk or use an electric mixer until the mixture is fluffy and light. To serve, spoon a dollop over a cup of milk with ice in it and stir. Enjoy!
Time 1h Yield 8-10 serving(s) Number Of Ingredients 14 Steps:
Butter 3 Nine inch round cake pan and line the bottom of each one with a round of buttered parchment paper. Dust the pans with flour and shake out any excess. Preheat oven to 350°F. In a bowl with an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is doubled in volume and forms a ribbon when the beaters are lifted (about 5 minutes). In a food processor or blender, pulse the walnuts with the remaining 2 tablespoons of sugar until ground fine. Add the walnuts, the bread crumbs, the coffee and the rum to the yolks and fold gently. In another bowl, with clean beaters, beat the egg white just to stiff peaks. Gently and gradually fold the whites into the yolk mixture. Divide the batter among the three cake pans, spreading it evenly and giving each cake pan a good thump against the counter to make sure there are no air bubbles. Bake the layers 20 to 25 minutes, or until the sides pull away from the pans and the tops spring back when pressed gently. Cool in pans on racks for ten minutes. Run a sharp knife round the sides of the layers and carefully invert the layers onto the racks. Remove and discard parchment paper and allow layers to cool completely. Make the Coffee Whipped Cream:. In a large, chilled bowl, stir together 3 tablespoons of the cold heavy cream and the instant coffee until coffee is dissolved. Add remaining cream and confectioner’s sugar and beat until cream forms stiff peaks. This will provide enough whipped cream to fill the two layers and to garnish the top. You can place the cream for the top in a pastry bag and decorate the top with rosettes. Garnish with the toasted walnut halves.
Yield Makes 8 servings Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish. Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.) Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.
