The light and airy coffee filling is a pleasing contrast to the crisp chocolate cookies. Make this refrigerator dessert early in the day so it has plenty of time to set up.




  • Cut each cylinder cookie crosswise into two 2-3/4-inch-long pieces, for total of 48 pieces. Line 9 x 5 x 3-inch loaf pan with plastic wrap. Stand cookies on end around inside edge of pan.

  • Beat together cream and vanilla in bowl until stiff peaks form. Cover; refrigerate.

  • Sprinkle the gelatin over the milk in small saucepan; let stand until gelatin is softened, about 1 minute. Add the 1/4 cup sugar and the espresso powder; heat over medium heat, stirring to dissolve gelatin. Let cool slightly. Pour into large bowl; refrigerate, stirring occasionally, until slightly syrupy-thick, 20 minutes.

  • Prepare the powdered egg whites with the water following the package directions, using about 9 tablespoons water. Beat in the 2 tablespoons sugar just until the meringue forms soft peaks.

  • Fold the whipped cream, and then the meringue into the thickened gelatin mixture until no streaks of white remain. Pour the chiffon mixture into the cookie-lined pan, straightening cookies if necessary. Cover; refrigerate 4 hours or until firm.

  • Unmold torte onto serving platter; carefully peel off the plastic wrap. Garnish, if desired. Slice crosswise with long, thin knife.


Powdered egg whites available from Wilton,

Nutrition Facts

140 calories; 9 g total fat; 24 mg cholesterol; 57 mg sodium. 12 g carbohydrates; 3 g protein;