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Iced mocha soufflés

Ingredients 12
Servings 6


  • 500
  • 2
    extra-large egg whites
  • 3
    extra-large egg yolks
  • 80
  • 200
    strong Nescafé coffee
  • 25
    Kahlua or other coffee liqueur (optional)
  • 5
    vanilla essence
  • 40
  • 3
    extra-large egg whites
  • cocoa powder for dusting
  • fresh raspberries or other berries for decoration
  • chocolate coffee beans for decoration


Whip cream in a bowl until stiff and set aside.
Whisk 2 egg whites in a heatproof bowl until stiff.
In another bowl, beat egg yolks with first quantity of sugar until creamy.
Fold into egg white mixture.
Place over a saucepan of simmering water and stir until slightly thickened to make a sabayon. Set aside.
Boil coffee, coffee liqueur (if using), vanilla essence and remaining sugar in a saucepan, uncovered, until syrupy and reduced by half. Allow to cool.
Briskly mix a spoonful of coffee mixture into sabayon, beating constantly.
Beat 3 egg whites until stiff and fold into sabayon. Fold in whipped cream.
Cut strips of waxed paper and fasten around circumference of dessert cups or individual soufflé dishes with string to make collars. Divide mixture between cups or dishes, reaching to just about 1 cm above rim. Place in freezer and leave to set. Remove from freezer and remove paper collars.
TO SERVE: Dust half of each soufflé with cocoa powder. Top with fresh raspberries or other berries and serve with chocolate coffee beans.

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