BAKED MOCHACCINO MOUSSE

1 (11 ounce) can evaporated milk, undiluted
1 cup unsweetened cocoa powder, sifted
4 teaspoons instant espresso powder
1 cup granulated sugar
2 egg yolks
2 teaspoons vanilla
3 egg whites

In heavy saucepan over medium heat, whisk together milk, cocoa powder, espresso powder and all but 2 tbsp of the sugar; cook, whisking constantly, for 8 minutes or until no longer granular.

In bowl, whisk 1/2 cup of the milk mixture into egg yolks. Pour back into pan, stirring constantly with wooden spoon, for about 5 minutes or until custard coats back of spoon.

Remove from heat; stir in vanilla. Strain through fine sieve into bowl. Place plastic wrap directly on surface and refrigerate until chilled.

Meanwhile, beat egg whites until soft peaks form. Gradually beat in remaining sugar until stiff glossy peaks form. Fold one-quarter of the egg white mixture into custard; gently fold in remaining egg white mixture. Scrape into greased 8-inch (8-cup) square cake pan.

Bake in center of 325 degree F oven for 25 minutes or just until edges are firm to the touch yet center is still jiggly. (Can be covered and refrigerated for up to 1 day.)

Serve warm or cooled.

Servings: 12
Source: Canadian Living Magazine, November 1998