Bailey'S Cream Mousse

• 1/4 oz. powdered gelatin
• 1/4 c. cold water
• 3 eggs, separated, plus 3 egg whites
• 1/2 tsp. coffee extract (specialty markets)
• 1 c. whipping cream
• 1/4 c. and 3 Tbsp. sugar
• 1 c. Bailey's Original Irish Cream
• ladyfingers
• chocolate shards

1. Dissolve gelatin in water until soft.
2. Separate eggs, place yolks in mixing bowl.
3. Add Baileys, place over simmering water and stir until thick.
4. Do not overcook.
5. Remove from heat, add coffee extract and gelatin mix until dissolved.
6. Place bowl over large bowl of ice, stir until cool.
7. Beat whipping cream and 1/4 cup sugar until thickened.
8. Whip egg whites and 3 tablespoons sugar into soft peaks.
9. Gently fold whipping cream into cooled Baileys mixture, add egg whites and fold until blended.
10. Set up glasses, pipe Baileys cream mixture into glasses, filling 3/4 full.
11. Add ladyfingers and chocolate shards on top.

powdered gelatin, cold water, eggs, coffee, whipping cream, sugar, cream, ladyfingers, chocolate shards

Taken from www.cookbooks.com/Recipe-Details.aspx?id=779144 (may not work)