Makes 8 individual servings
2 Tbsp instant coffee
2 tsp vanilla
1/4 cup granulated sugar
3 Tbsp cornstarch
2/3 cup Morning Glory Cream Liqueur
1 1/3 cup milk
To make custard:
In a small bowl, dissolve the instant coffee in vanilla; set aside. In a separate bowl, whisk the sugar with cornstarch; whisk in eggs and the Morning Glory Cream Liqueur.
In a saucepan, heat the milk over medium heat until just starting to bubble. Slowly whisk the milk into the egg mixture. Return to the saucepan and cook, constantly whisking, until thickened, about 5 minutes. Using a fine mesh strainer, strain into a clean bowl; stir in coffee/vanilla mixture. Cover with plastic wrap directly in the surface and refrigerate until chilled, 2-4 hours.
5 Tbsp Border Crossing Rye
2 Tbsp granulated sugar
2 Tbsp hot water
1 tsp instant coffee
12 almond fingers* or a package of soft ladyfingers
To make cake layer:
Stir together rye, sugar, hot water and instant coffee until the sugar is dissolved. Brush over tops and bottoms of almond fingers; let stand until absorbed. Cut into 1/2 inch pieces.
Whipped cream layer:
1 1/2 cup whipping cream
1/2 cup Morning Glory Liqueur
Whip the cream until soft peaks; add Morning Glory and whip until stiff peaks.
To assemble desserts:
Divide half of the almond fingers amongst 8 parfait glasses. Top with half of the custard then half of the whipped cream. Repeat layers. Garnish with a cinnamon stick and a cocktail cherry.
*can be found at most European grocery stores