Heat the coffee until hot but not boiling: add the gelatin and dissolve it in the coffee. Mix this mixture into the yolks and sugar. Place in a double boiler (or in a stainless stell bowl suspended over boiling water). Continue beating until mixture begins to thicken, about 8-10 minutes. Remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring. Beat 1 1/4 cups cream. When pudding mixture has cooled and is on the point of setting, fold in cream. Stir in the the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites. Pour into a soufflé dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the soufflé dish. Oil a jam-jar or bottle and press it down into the center of the pudding, this will leave a well that will later be filled.