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A Recipe From Barbara

Chocolate Coffee Parfait

2 egg whites
1 egg yolk
6 tablespoons sugar, divided
2 cups strong cold coffee (or 4 tablespoons ground coffee to 12 ounces cold water)
3 tablespoons tapioca or 4 tablespoons minute tapioca
1/8 teaspoon salt
1/2 teaspoon vanilla
1 cup heavy cream, sweetened and whipped
3/4 cup chocolate syrup
1/4 cup chopped walnuts
6 maraschino cherries with stems

In a medium pot combine egg yolk with one cup of coffee. Stir in tapioca, salt and 4 tablespoons of sugar with a wire whisk. Bring to a boil over a medium heat while stirring constantly. Lower heat and cook for about 5 minutes until mixture thickens. Add remaining coffee and continue stirring over the low heat until thickened again. Remove from heat and let it cool to a warm temperature.

Meanwhile, beat egg whites with an electric mixer until foamy. Slowly sprinkle the 2 tablespoons of sugar and continue beating until soft peaks form.

Pour a small amount of tapioca mixture into the egg white mixture and carefully fold in lightly until well mixed. Then quickly add the rest of the tapioca while folding to incorporate air, to keep this pudding light and fluffy. Fold in the vanilla. Chill for 30 minutes and stir once.

Use 6 parfait glasses to spoon several layers of tapioca pudding, whipped cream and chocolate syrup. Top with whipped cream, chopped walnuts and a cherry.

Chill at least 30 minutes before serving.

6 servings