Ingredients:
1 cup butter
1 cup brown sugar
4 egg yolks
1 teaspoon cornstarch
2 cups very strong Café-Razzi Coffee
2 teaspoons unflavored gelatine
2 cups whipped cream
Slices of sponge cake cut into long, thin pieces (around 20 pieces)
Preparation:
Beat together the butter and the sugar; add the egg yolks one by one and continue to beat. Mix in the cornstarch and the coffee (very hot) and the gelatin (already dissolved in two tablespoons of water. Mix well and let thicken in pan over simmering water. After it cools fold in the whipped cream and place into a loaf pan previously lined with the sponge cake. Chill in the refrigerator until of firm consistency. Remove from pan and garnish with roasted coffee beans and cherries.
Note: The coffee in this recipe should be stronger than the usual. For each 1 1/2 cups of water use 3 full tablespoons of coffee.
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