| 1 3/4 | ts | Knox unflavored gelatine |
| 1/2 | c | Cold water, divided |
| 1/2 | c | 1% milk |
| 1/2 | c | Plus 3 Tbsp granulated sugar, divided |
| 3 | tb | Instant espresso powder or regular instant |
| 1 | ts | Unsweetened cocoa |
| 1/8 | ts | Cinnamon |
| 1 | pn | Salt |
| 2 | tb | Coffee liqueur (such as Kahlua) |
| 1 | ts | Vanilla extract |
| 1/8 | ts | Cream of tartar |
| 2 | lg | Egg whites, at room temperature |
| 1/4 | c | Heavy cream, chilled |
| 1 | | Chocolate Crumb Crust (see below), prepared through Step 2 and refrigerated |
| | Chocolate-covered espresso beans (optional |
| | CHOCOLATE CRUMB CRUST |
| 25 | | Chocolate wafer cookies, crumbled, about |
| 2 | tb | Canola or safflower oil |
| 1 | tb | Unsalted butter, melted |
| 1 | tb | Skim milk, or as needed |
| 1/2 | ts | Cinnamon |
