{"id":1672,"date":"2008-10-20T05:05:46","date_gmt":"2008-10-20T12:05:46","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=1672"},"modified":"2015-01-11T19:50:17","modified_gmt":"2015-01-12T02:50:17","slug":"layered-coffee-gateau","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/desserts-sweets\/layered-coffee-gateau\/","title":{"rendered":"Layered Coffee Gateau"},"content":{"rendered":"

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\"coffee-gateau-final\"<\/p>\n

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Coffee Gateau<\/strong> is one of the easiest & delicately delicious desserts I have ever come across. The best part about it\u00a0is that it does not involve the time consuming labor & stages to create a sophisticated dessert. This is something my hubby & his brother would make together when they were younger, and now my daughter takes the initiative to make this with my hubby. But do not get turned off by the\u00a0uncomplicated ingredients and the simplicity of the process, for this is indeed a crowd pleasing dessert !!<\/p>\n

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This time my dear hubby made this while I took the pictures. There could be slight variations & I have included them in the notes below. The crunch of the biscuits, the fluff of the cream, and the flavor of coffee cannot make it go wrong.<\/p>\n

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Layered Coffee Gateau<\/h6>\n

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Ingredients<\/em>: <\/strong>(serves 8-10; 1.5 inch square each, sliced)<\/em><\/p>\n

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  1. \n
    3 tablespoons Instant Coffee<\/div>\n<\/li>\n
  2. \n
    8 tablespoons Sugar<\/div>\n<\/li>\n
  3. \n
    8 oz Fat Free Cool Whip (heavy whipping cream can be beaten until peaks forms can be used instead of cool whip)<\/div>\n<\/li>\n
  4. \n
    \u00bd cup milk<\/div>\n<\/li>\n
  5. \n
    14 Marie Biscuits-Crushed and Powdered with rolling pin<\/div>\n<\/li>\n
  6. \n
    32 (approx) Marie Biscuits for Layering ( Shown here is 4 layers of Biscuits. Please adjust your quantity with the size of gateau you are making)<\/div>\n<\/li>\n<\/ol>\n

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    Method:<\/strong><\/em>
    \nMix the coffee and the sugar in a bowl.<\/p>\n

    \"Sugar<\/p>\n

    Sprinkle 3 Tablespoons of water (the mix should not become liquid\u2026 it will be more like crumbles), and beat it in medium speed till it becomes creamy, frothy and more than doubles in amount. (you can use a fork to beat, but it will take an awfully long time).<\/p>\n

    This is the look you should have by the time you are done:<\/p>\n

    \"Coffee
    \nAdd all of the cream to this and beat it for some more time, till all the cream\/cool whip, coffee & sugar blend in.
    \n\"Coffee,
    \nTake the Marie Biscuits to be crushed and crush them to an almost fine powder with a rolling pin.\u00a0 Mix the crushed Biscuits to the cream mix & stir it in till well blended.<\/p>\n

    \"Coffee,<\/a><\/p>\n

    Take a large flat bottomed container where you are going to be freezing this.<\/p>\n

    Take the milk in a bowl and set aside. Keep the rest of the Marie Biscuits handy.<\/p>\n

    Put one layer of the\u00a0cream mix in the flat bottomed container. Dip the Marie Biscuits one by one in the milk in the bowl (Do not soak them, they should just be wet and not soggy soaked), and add it on the cream to form a layer. Fill up the gaps, by breaking pieces of the biscuits. The picture should make it easier to understand.
    \n\"Biscuit<\/p>\n

    Put another layer of cream mix on the top of this. Again add a layer of Marie Biscuit in the same way as you did above. Make as many layers as you want or for as long as the Cream lasts.<\/p>\n

    The top most layer should be the Cream Mix layer.
    \n\"Layered<\/p>\n

    Freeze it for at least\u00a0 8 hours or overnight is even better.\u00a0\u00a0Cut in with a sharp knife and serve immediately.<\/p>\n

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    \"See<\/p>\n

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    Notes:<\/em><\/strong><\/p>\n

    *<\/strong> If Marie Biscuits are not available OR if you want a soft spongy feel, use ladyfingers sliced horizontally and soaking them in milk for little bit longer.<\/p>\n

    *<\/strong> You can use variations soaking the biscuits in brewed coffee ( to have the Gateau\u00a0with strong coffee flavor), or you may use any of your favorite liqueur.<\/p>\n

    *<\/strong> The thickness\/amount of cream-coffee mix between the layers may be adjusted to your taste. To make it more creamy, add thicker cream mix.<\/p>\n

    *<\/strong> You can use any of your favorite Flavors of Coffee. I have used regular coffee in this one, but variations are always interesting.<\/p><\/blockquote>\n

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