Makes about 4-1/2 dozen cookies
3-1/2 cups vanilla wafer crumbs
1 cup finely chopped pecans
1-1/2 cups sifted confectioners' sugar, divided
3 tablespoons instant coffee granules
1/3 cup Irish whisky
1/3 cup light corn syrup
1. In a large bowl, combine the cookie crumbs, pecans, and 1 cup of sugar. In a small cup, dissolve coffee granules in Irish whiskey. Add to dry mixture along with corn syrup, mixing until blended.
2. Shape mixture into 1 inch balls. Roll in remaining sugar. Store in airtight container.
Note: Cookies become more flavorful after sitting for two to three days.
1 cup heavy cream, whipped
1. Separate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar.
2. Stir coffee and gelatin together until gelatin dissolves in the coffee. Add this mixture to the yolks and sugar. Beat well and put the bowl over a pot of boiling water. Continue beating until mixture begins to thicken. Remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring for a couple of minutes.
3. Whip the cream and fold it into the pudding. Add the whiskey. Lastly, fold in the well-beaten egg whites. Pour pudding into a souffle dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the souffle dish.
4. Oil a mason jar or bottle and press it down into the center of the pudding. Set aside to let pudding set. Remove the paper collar by easing around the circumference with a knife dipped in hot water. Remove the jar or bottle, and fill the center with whipped cream. Decorate with crushed walnuts, pressed on with the palm of your hand.
Irish coffee syrup:
6 ounces strong black coffee
4 ounces sugar (for coffee syrup)
4 tablespoons Irish whiskey
Irish whipped cream:
6 ounces heavy whipping cream
Confectioners sugar to taste
1 tablespoon whiskey, or to taste
Chopped nuts or grated chocolate.
1. Grease and flour an 8-inch cake pan (preferably a springform cheesecake pan). Preheat oven to 350 degrees F. In a large bowl, cream the butter and sugar until light and fluffy, then beat in the eggs, adding a little flour and beating well after each addition. Stir in the dissolved instant coffee, and mix thoroughly. Turn the mixture into the prepared pan, and bake for 35 to 40 minutes until springy to the touch. Turn out and cool on a wire rack.
2. To make the Irish coffee syrup, put the coffee and sugar into a small pan and bring up to the boil, stirring to dissolve the sugar. Then boil for 1 minute. Remove from heat and add the whiskey. Wash and dry the pan the cake was baked in, and return the cooled cake to it. Pour the hot coffee syrup all over it. Leave in a cool place for several hours, then turn out.
3. Whip the cream until it's thick, sweeten slightly with confectioners' sugar, and add whiskey to taste. Spread the cake with the whipped cream and chill for an hour before sprinkling with chopped nuts or grated chocolate.
Juice of 1 lemon
8 ounces confectioners' sugar
Warm water as needed
Crystallized lemon slices (as garnish, if desired)
1. Put the raisins and grated lemon rind into a bowl with the whiskey, and leave overnight to soak. Grease a 7-inch cake pan, and line the bottom with parchment. Preheat oven to 350 degrees F.
2. In a large bowl, cream the butter and sugar until light and fluffy. Separate the eggs into two small bowls. In a third bowl, sift the flour, salt, cloves and baking powder. Beat the yolks into the butter and sugar one by one, including a spoonful of flour and beating well after each addition.
3. Gradually add the whiskey raisin mixture, alternating with the remaining flour. Do not overbeat at this stage. Finally, whisk the egg whites until stiff and fold them into the mixture with a metal spoon. Turn batter into the prepared pan and bake for about 1-1/2 hours, or until well risen and springy to the touch -- or test with a skewer: when it comes out clean, the cake's ready. Turn out and cool on a wire rack.
4. Meanwhile, make the icing by mixing the lemon juice with confectioners' sugar and just enough water to make a pouring consistency. Put a dinner plate under the cake rack to catch the drips, and pour the icing over the cake a tablespoonful at a time, letting it dribble naturally down the sides. Don't worry if a lot of it ends up on the plate underneath -- just scoop it up and put it on top again. When the icing has set, it can be decorated with crystallized lemon slices if you like.
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