Espresso Torte

Directions

1. 1
   Dissolve coffee powder in hot water; set aside.
2. 2
   Beat egg whites until stiff.
3. 3
   Gradually add sugar, beating until egg whites hold distinct short, glossy peaks.
4. 4
   Fold in coffee liquid; set aside.
5. 5
   Beat yolks until thick and light in color.
6. 6
   Whip the cream until stiff; blend in liqueur all at once.
7. 7
   Fold whites, yolks and cream together.
8. 8
   Pour into pan on top of crust.
9. 9
   Cover and freeze until firm (8 hours or longer).
10. 10
    Serves 12 to 14.