6 eggs, separated
3/4 c. sugar
2 1/2 tbsp. unflavored gelatin
1 c. strong black coffee
1/4 c. Irish Mist
2 1/4 c. heavy cream, whipped
1/2 c. 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.