This sweet is best done in individual soufflé dishes. Prepare these by lining with double thickness greaseproof paper, so that the paper comes
Dissolve the instant coffee in
Whisk the eggs, egg yolks and sugar until very light and fluffy. Very carefully fold this mixture into the lightly whipped cream. Pour into the prepared moulds and deep freeze for 6-8 hours.
To serve, whip up the remaining cream for piping. Remove the paper from the soufflés by dipping the dish in warm water. Using a grapefruit knife, hollow out the middle and put to one side. Pour the remaining Tia Maria into the hollow and pipe with the whipped cream. Replace the hollowed out piece and dust with a mixture of icing sugar and powdered coffee. Serve at once.
© 1984 All rights reserved. Published by Jon Croft.