Espresso Torte - cooking recipe

Ingredients

1 c. crushed graham crackers
2 Tbsp. butter, melted
3 Tbsp. sugar
1/4 c. nuts, finely chopped
4 tsp. instant coffee powder
1 Tbsp. hot water
4 eggs, separated
1/2 c. sugar
1 c. heavy cream
3 Tbsp. coffee flavored liqueur

Preparation

Dissolve coffee powder in hot water; set aside.
Beat egg whites until stiff.
Gradually add sugar, beating until egg whites hold distinct short, glossy peaks.
Fold in coffee liquid; set aside.
Beat yolks until thick and light in color.
Whip the cream until stiff; blend in liqueur all at once.
Fold whites, yolks and cream together.
Pour into pan on top of crust.
Cover and freeze until firm (8 hours or longer).
Serves 12 to 14.