2 extra lg. eggs
1/4 c. sugar
1/8 tsp. salt
3 tbsp. coffee liqueur
1 1/2 tsp. unflavored gelatin
1/4 c. cold, strong Melitta coffee
1/4 c. heavy cream
Candied violets

In a small saucepan, dissolve gelatin in the coffee; set over a low flame to melt.

With electric mixer on medium high speed, beat eggs and salt for three minutes or until thick and light yellow. Add sugar, one teaspoon at a time, beating well between additions until mixture forms stiff peaks. In small amounts beat in coffee liqueur. Carefully fold in melted gelatin. Whip the heavy cream until it holds a shape; gently fold into coffee and egg mixture. Pour into bowl or individual serving lasses and garnish with candied violets. Refrigerate 3-4 hours. Top with sweetened whipped cream. Serves 6 to 8.