Iced Souffle

Directions

1. 1
   Cut a piece of waxed paper long enough to wrap round a 1-1/2-quart souffle dish and wide enough to extend 4 inches above rim. Place inside dish; fasten with tape.
2. 2
   In a small bowl, soften gelatin in water, 3 to 5 minutes.
3. 3
   In top of a double boiler, beat egg yolks; stir in 1/2 cup plus 2 tablespoons sugar and gelatin mixture. Place over hot water; stir constantly until mixture cooks and resembles thick cream.
4. 4
   Pour into a large bowl; stir in coffee and liqueur.
5. 5
   Refrigerate 30 minutes or until mixture has consistency of thick egg whites.
6. 6
   In a medium bowl, beat egg whites until soft peaks form. Beat in 1/2 cup sugar until stiff but not dry.
7. 7
   Gently fold beaten egg-white mixture into partially set coffee mixture. Refrigerate about 30 minutes longer.
8. 8
   Whip cream with remaining 2 tablespoons sugar until stiff; fold into chilled coffee mixture.
9. 9
   Spoon mixture into prepared souffle dish. Freeze at least 4 hours. Do not freeze overnight because mixture will develop ice crystals.
10. 10
    To serve, sift cocoa powder over top of souffle, if desired; remove waxed paper.