ICED COFFEE TORTE
Crumb base: 4oz digestive biscuits, ¼ cup finely chopped almonds, 11/2 tbsp caster sugar, 2oz butter.
Filling: 1 tbsp instant coffee powder, 1 tbsp hot water, 1 cup cream, 1 tbsp coffee liqueur (or use the Pedro Ximénex instead if you want a milder coffee taste), 4 eggs separated, ½ cup sugar
To make the base: finely crush the biscuits. Melt the butter in a saucepan and sauté almonds until they are golden brown. Combine the crumbs, sugar and butter and mix well. Press firmly over the base of an 8" spring-form pan and refrigerate while making the filling.
Filling: combine instant coffee and hot water and add to the cream with the liqueur or sherry and beat until stiff peaks form. With very clean beaters beat the egg whites until stiff, gradually adding the sugar a spoon at a time once the whites start to stiffen. Make sure the sugar is all dissolved. Beat the egg yolks for about 5 minutes until thick and creamy, then fold into the coffee mixture. Lastly fold in the egg whites a third at a time.
Pour onto the base and cover with aluminium foil underneath and over the top. Freeze overnight.
Remove from the freezer about 15 minutes before serving to make it easier to cut. Serve in slices with a chilled glass of Pedro Ximénez. Ole !.
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