Rich and creamy chocolate and coffee-flavoured dessert.


Recipe Summary

10 mins
5 mins
4 hrs
4 hrs 15 mins
1 loaf


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat egg yolks in a bowl. Reserve eggs whites.

  • Heat milk, egg yolks, 1/4 cup sugar, gelatin, instant coffee, and salt over medium heat, stirring constantly, until gelatin dissolves, about 5 minutes. Remove from heat and stir in vanilla extract. Chill until gelatin mixture is thickened to the consistency of unbeaten egg whites, about 1 hour.

  • Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds. Fold gelatin mixture into egg whites.

  • Beat heavy cream in another until stiff peaks form. Fold egg white-gelatin mixture into whipped cream until evenly blended.

  • Line a loaf pan with waxed paper.

  • Spread about 1/4 the cream mixture into prepared loaf pan. Layer about 7 wafers over cream mixture. Repeat layers, ending with the cream mixture. Cover and refrigerate until set, about 3 hours.

Cook's Note:

If you leave the gelatin mixture too long (as I frequently do) and it sets, you can melt it over low heat on the stove top.

Nutrition Facts

358 calories; protein 4.9g 10% DV; carbohydrates 27.6g 9% DV; fat 26.1g 40% DV; cholesterol 125.8mg 42% DV; sodium 217.8mg 9% DV. Full Nutrition