Espresso Chiffon Torte

Espresso Chiffon Torte
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.
Makes 16
Prep 20 m
Chill 240 m
Cook 3 m



  1. 1 of 6 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.
  2. 2 of 6 Beat together cream and vanilla in bowl until stiff peaks form. Cover; refrigerate.
  3. 3 of 6 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.
  4. 4 of 6 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.
  5. 5 of 6 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.
  6. 6 of 6 Unmold torte onto serving platter; carefully peel off the plastic wrap. Garnish, if desired. Slice crosswise with long, thin knife.
Nutrition Information for Espresso Chiffon Torte
Servings Per Recipe: 16
Per Serving: 0 g fiber, 57 mg sodium, 3 g pro., 140 kcal cal., 9 g Fat, total, 12 g carb., 5 g sat. fat, 24 mg chol.