Instructions: Bring milk to scalding point in top of double boiler until small bubbles form around edge of pot, 5 to 7 minutes. Stir in coffee and cover. Let stand 20 minutes. Soften gelatin in cold water and let stand 5 minutes.

Strain coffee-milk mixture through two thicknesses of wet cheesecloth. Add to gelatin and stir until dissolved, 1 to 2 minutes. Add sugar and salt to slightly beaten egg yolks, and gradually stir into hot mixture.

Cool by setting in mixing bowl in larger bowl filled with cold water 10 minutes, stirring occasionally. Chill in refrigerator until syrupy, 1 hour.

Add vanilla extract and fold thoroughly into the stiffly beaten egg whites. Fold in whipped cream. Pour mixture into sherbet glasses and chill until set, 2 hours.

Serve garnished with unhulled strawberries or maraschino cherries.

This recipe yields 6 to 8 servings.

Comments: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends avoiding raw eggs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.