2 egg whites
1 egg yolk
6 tablespoons sugar, divided 2 cups brewed 100% Colombian Coffee (4 tablespoons ground coffee to 12 ounces cold water)
3 tablespoons tapioca or 4 tablespoons minute tapioca
1/8 teaspoon salt
1/2 teaspoon vanilla
1 cup heavy cream, whipped
3/4 cup chocolate syrup
1/4 cup chopped walnuts
1. In a medium saucepan combine egg yolk with half of the coffee. Stir in tapioca, salt and remaining 4 tablespoons of sugar, with wire whisk. Bring to a boil over medium heat, stirring constantly. Lower heat and cook until mixture thickens, about 5 minutes, stirring frequently. Add remaining half of the coffee. Return to heat until thickened. Allow mixture to cool slightly.
2. Beat egg whites until foamy. Add 2 tablespoons sugar, beating until mixture forms soft peaks.
3. Pour a small amount of tapioca mixture onto egg white mixture, and blend well. Quickly stir in remaining tapioca mixture. Add vanilla. Chill for 30 minutes, stirring once.
4. Spoon alternating layers of tapioca mixture, whipped cream and chocolate syrup into 6 parfait glasses. Top with whipped cream and chopped walnuts. Chill 30 minutes before serving.
Yield: 6 servings
Juan's tip: For the best tasting results, always make sure you have 100% Colombian Coffee.
