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Coffee Parfait

Coffee Parfait


1/2 cup C&H® Powdered Sugar
6 egg yolks
3/4 cup strong liquid coffee
1 cup whipping cream
1 recipe Individual Meringue Shells
1 recipe Chocolate Sauce


In medium bowl, beat sugar and egg yolks until thick and lemon-colored. Beat in coffee. Transfer to heavy saucepan or top of double boiler; stir over low heat 2 minutes or until mixture thickens so bottom of pan can be seen between strokes. Remove from heat and beat until cool. Whip cream until stiff and gently fold into coffee mixture. Place in shallow glass pan; cover and freeze at least 4 hours.

TO SERVE: Spoon parfait mixture in Meringue Shells and top with Chocolate Sauce. Or, serve Coffee Parfait in individual dessert glasses topped with whipped cream and sprinkled with freshly ground coffee powder, if desired.

YIELDS 4 to 6 servings

Used with permission from C&H Sugar

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