Cafe Liegeois

submitted by narcisaeb
from Fortaleza, Brazil
2 cups powdered sugar
3 1/2 cups fresh chilled cream
1 1/2 cups freshly made strong chilled coffee
1 tsp vanilla

Reserve 1 Tbsp powdered sugar. Beat the remaining sugar with 1 cup cream
and the coffee. Put mixture in the freezer until it acquires the
consistency of a thick sorbet. Beat until creamy, return to freezer. Beat
the remaining cream with remaining powder sugar and vanilla until fluffy
(chantilly). For serving, cover each portion of the sorbet with the
beaten cream-vanilla mixture. Makes approximately 8 portions.

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