Instructions: 1. In a Pyrex bowl, cream the egg yolks with sugar.

2. Heat the coffee and dissolve the gelatin in it.; then add to the egg yolk mixture.

3. Beat the mixture well.

4. Place the bowl over a pan of boiling water and beat; stir constantly until the mixture begins to thicken.

5. Remove from heat allow to cool.

6. When the bowl has cooled a little, put it over cracked ice and continue to stir.

7. When the mixture is almost set, whip the cream and fold in the whiskey, then fold in the stiffly beaten egg whites.

8. Pour into dessert dishes and let set.

9. Garnish with additional whipped cream and nuts and fruits of choice. If you have the time and inclination you could fold some whiskey in the whipping cream that you use for decoration.

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