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By Hispanic Kitchen contributor Cindy Kennedy
It only makes sense to have a few Mexican desserts made with Kahlua. The coffee liqueur is one of the most popular in the world and has been made in Mexico for least a century. Of course, it's wonderful by itself, but this delicious dessert will definitely impress your guests.
Yields 6 servings in dessert bowls
1 cup whipping cream
½ teaspoon instant coffee (powder)
¼ cup Kahlúa
2 tablespoons sugar
1 egg white
2 teaspoons sugar
1. Before whipping the cream, chill both a medium-sized bowl and the beaters.
2. Add cream and coffee powder and beat until stiff peaks begin to form.
3. Add the Kahlúa and 2 tablespoons of sugar. Continue beating as mixture becomes very stiff.
4. In a separate smaller bowl, beat the egg white until softer peaks begin to form.
5. Add the remaining sugar (2 teaspoons) and continue beating. Fold the mix into the larger bowl and stir thoroughly.
6. Cover and refrigerate, about two hours.
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