Instructions. In a medium or large stand mixer bowl, cream the 1¼ cups sugar with the butter on medium high. Reduce speed to medium. Add one egg yolk at-a-time. Add the vanilla. Stop the mixer. In a separate bowl, whip the egg whites until soft peaks are formed.. Increase speed again and beat until fluffy and light. Add the egg yolk and 2 tablespoons of liquid coffee. Gently mix to combine the ingredients. Reserve. Pour the coffee into a deep dish. Soak the cookies in the coffee on both sides, one at a time. Place the wet cookies on a tray making a layer.

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Add to a bowl and set aside. In a wide saucepan over high heat, bring water to boil. Then, lower the heat to medium. In a metal bowl, add the butter, chocolate chips, sugar, eggs, and port wine (optional). Place over the saucepan and cook in a bain marie while stirring for 5 minutes, or until it reaches a smooth consistency.. 2. Combine the egg whites, sugar, salt and cream of tartar in the bowl of stand mixer. 3. Place on a pan of simmering water to create a double boiler. 4. Using a heat proof spatula stir the egg and sugar mixture until it reaches 175 degrees Fahrenheit on a digital thermometer. 5.