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1. Nutshell: Combine in bowl 1 egg white, the salt, beat until stiff but not dry. Gradually beat in 1/4 cup sugar till stiff, glossy peaks form. Carefully fold in 1 1/2 cups chopped nuts. Press onto bottom and sides (not rim) of a well greased 8 inch pie pan. Prick well with fork. Bake at 400o F 12 min. Cool.

2. Coffee Cream Filling: Combine in saucepan and place over medium heat 2 1/4 cups marshmallows, 1/4 cup water, instant coffee, stirring constantly till marshmallows melt. Beat egg yolk sliqhtly in small bowl. Slowly add hot mixture, stirring rapidly. Return to saucepan and cook over medium for 1 min., stirring constantly. Chill till thickened but not set. Beat slightly. Fold into mixture 1 cup heavy cream, whipped, 1/4 teasp. almond extract. Pour into cooled Nut Shell.

3. Chill several hours or over night (or freeze). Decorate with chopped nuts or drop small amounts of whipped cream around edge, if desired.