That sounds like something I can try! Sometimes, Mitsus aren’t available...:)
Thank you
Brandy Alexander Pie
One of the NYT’s three most-requested dessert recipes (the other two were cheesecake and pots-de-creme). Cooking Notes: The chiffon filling will be fluffier if you let the egg whites come to room temperature before whipping. The filling is made by folding whipped egg whites into a base thickened with egg yolks and gelatin. Be careful not to chill the base too much or the filling will be lumpy. Chocolate shaved into curls with a vegetable peeler is a classy garnish.
Ingredients
1 1/2 cups gingersnap crumbs
1/4 cups melted butter
1 envelope unflavored gelatin
2/3 cup sugar
1/8 teaspoon salt
3 eggs, separated
1/4 cup Cognac
1 / 4 cup Cocoa Cream
1 cup heavy cream
Directions
Preheat the oven to 350 degrees. Combine the crumbs with the butter. Form in a 9-inch pan and bake for 10 minutes. Cool.
Pour 1/2 cup cold water in a saucepan and sprinkle the gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend.
Place over low heat and stir until the gelatin dissolves and mixture thickens slightly (it won’t be as thick as a custard). Do not boil! Remove from heat.
Stir the liqueurs or liquor into the mixture. Then chill until the mixture starts to mound slightly (this means that if you push a spoon (or your finger) through the mixture, it will clump up into a mound rather than stay flat as a liquid would).
Beat the egg whites until stiff, then add the remaining sugar and beat until the peaks are firm. Fold the meringue into the thickened mixture.
Whip the cream, then fold into the mixture.
Turn the mixture into the crust. Chill for several hours or overnight.