4 jumbo egg yolks
1/2 cup granulated sugar
1/2 cup milk
1 cup butter, softened
2 cups powdered sugar
2 packages (7.05 ounces each) imported butter biscuits
1 cup cold espresso or very strong coffee
2 tablespoons cocoa
12 maraschino cherries
Beat egg yolks and granulated sugar in 2-quart saucepan on medium speed 30 seconds or until well blended; beat in milk. Heat to boiling over medium heat, stirring constantly. Reduce heat to low; boil and stir 1 minute. Place plastic wrap or waxed paper directly onto milk mixture in saucepan. Refrigerate about 2 hours or until cool.Beat butter in medium bowl on high speed about 5 minutes or until light and fluffy.
Gradually beat in powdered sugar; fold in egg mixture. Dip one-third of the biscuits in espresso (do not soak). Arrange in single layer in ungreased rectangular pan, 13 x 9 2 inches. Spread one-third of the filling over biscuits; sprinkle with 2 teaspoons of the cocoa. Repeat 2 times. Cover and refrigerate at least 3 hours. Garnish with cherries.
Makes 12 servings.
Coffee Ice Cream
3/4 cup sugar
1 cup whole milk
1 tablespoon freeze-dried instant coffee
2 jumbo eggs
1 cup whipping (heavy) cream
Mix all ingredients except whipping cream in 2-quart saucepan. Cook over medium heat, stirring constantly, just until bubbles appear around edge. Cover and refrigerate about 11/2 hours or until cool. Beat whipping cream in chilled medium bowl until soft peaks form. Fold milk mixture into whipped cream. Freeze in ice-cream maker as directed by manufacturer.
Makes 1 quart ice cream.
3 tablespoons powdered cocoa (no sugar)
3 cups strong coffee
1/2 teaspoon powdered cinnamon
1 teaspoon orange peels
2 cups vanilla ice cream
Orange peels and powdered cocoa
Mix cocoa powder and hot coffee. Add cinnamon and shredded orange peels; cool down in the refrigerator. After, blend coffee mix with vanilla ice cream in a food processor or blender until smooth and creamy. Immediately pour creamy mixture into individual recipients. Furnish with cocoa and shredded orange peels.