A superb coffee recipe perfect for a highly anticipated 2010 World Cup final. Spain and the Netherlands have played against each other nine times in the past, both of these sides have won four matches and one of the matches ended as a draw. The Netherlands will be going into the final game after having a perfect record so far, they have had six back to back wins so far. If they do manage to win on Sunday it will be the fifth time in  history that the trophy is lifted with a hundred percent record. The Netherlands are now unbeaten in 25 successive international matches – a run that started in their first World Cup 2010 qualifying match. Good luck to The Oranje!

50 grams finely ground coffee

200 ml water

50 ml coffee liquor or Kahlua

100 grams sugar

1 package powdered gelatin

4 egg yolks

375 ml whipping cream

150 grams lady fingers

75 grams halved walnuts

1. Make a strong brew of the coffee and 200 ml water.

2. Dissolve the gelatin in it. Put the sugar and a tablespoon of water into a sauce pan, turn the heat to medium high and brown it.

3. Quench it with the hot coffee, mix it thoroughly, add the liquor and turn off the heat.

4. In a bowl, beat the egg yolks till they are light and frothy.

5. Put the bowl in a larger bowl of warm water and keep beating the eggs till they are warm and thickened. Bit-by-bit add the cooled-off coffee and take the bowl from the water, letting the contents cool off.

6. Take 250 ml of the whipping cream and beat it till firm. With a spatula fold it through the coffee/egg pudding.

7. Rinse a form in cold water and pour the mix into it. Refrigerate the dish for 2-3 hours.

8. Take from the fridge, dip it a few seconds into a dish of hot water to ‘loosen’ it from the original form, and put it on a large flat dish. Whip the remaining 125 ml whipping cream. Cut the lady fingers in half.

Recipe courtesy of godutch.com.

Photo of the Netherlands team courtesy of usoccers.com.

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