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Italian Coffee Bombe
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- SERVES
- 6
- COOK TIME
- 10 Min
Layer after layer, spoonful after spoonful you'll love this one. And with all its yummy pretty layers, it looks like a winner, too.
What You'll Need
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon all-purpose flour
- 2 egg yolks, beaten
- 1/2 cup milk
- 2 teaspoons instant coffee granules, dissolved in 1/3 cup warm water
- 1 tablespoon coffee-flavored liqueur
- 1/2 teaspoon vanilla extract
- 2 cups frozen whipped topping, divided
What to Do
- In a small saucepan, combine the sugar, salt, and flour. Add the beaten egg yolks, milk, and the dissolved coffee; mix well.
- Cook over low heat, stirring constantly, until slightly thickened.
- Remove from the heat, add the liqueur and vanilla and stir; cool completely.
- Spread 1 cup of the whipped topping over the bottom and up the sides of a 1-quart metal bowl.
- Slowly pour half of the liqueur mixture into the center of the bowl.
- Mix the remaining whipped topping with the remaining liqueur mixture and pour into the bowl. Cover and freeze for 3 to 4 hours or until firm.
- Remove from the freezer 20 to 30 minutes before serving.
- Carefully run a warm knife around the edges and invert onto a dinner-sized serving plate. Cut into small wedges.
Notes
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