Irish Coffee Pudding

6 eggs
1/3 cup of Irish whiskey
3/4 cup of sugar
1 1/4 cups of heavy cream
1 cup of strong, black espresso
2 tablespoons of finely chopped walnuts
3 tablespoons of gelatin
1 cup of whipped cream
2 tablespoons of chopped walnuts   

Instructions:

Separate the eggs and beat egg yolks with sugar. Heat the coffee and dissolve gelatin in it. Add to egg mixture. Heat over double boiler until thickened, add whiskey or extract, beat until creamy. Place the bowl over cracked ice and stir until it begins to set. Whip cream and fold in, then whip egg whites and fold in. Pour into mold or waxed paper-lined bowl, press an oiled jar into center to form a well. Chill to set. Fold nuts into whipped cream, fill center.

Irish Coffee Pudding 2

6 eggs, separated
3/4 cup of  sugar
2 1/2 tablespoons of  unflavored gelatin
1 cup of strong black coffee
1/4 cup of Irish Mist
2 1/4 cups of heavy cream, whipped
1/2 cup of  crushed walnuts

Beat egg yolks with sugar until lemon colored. Dissolve gelatin in hot coffee. Add small amount hot coffee mixture to egg yolks; mix well. Add egg yolks to coffee mixture; mix well. Place egg mixture in top of double boiler over hot water. Do not boil. Beat mixture until it begins to thicken. Add whiskey and continue beating until thick and creamy. Remove from heat. Chill for 1 hour and 30 minutes. Fold in 1 1/4 cups whipped cream. Beat egg whites until foamy. Fold into cream mixture. Pour into angel food cake pan. Chill until set. Sprinkle with 1 cup whipped cream sprinkled with walnuts.