Any coffee lovers out here? I made this dessert a while ago, to celebrate the International (or was it “only” national?) Coffee Day. I used the cream from my gluten-free Nutella & coffee cake and added coffee-themed sweets. It turned out great and it’s now become one of my quick (ish) go-to desserts!

Apologies for a blurry photo. I didn’t realise it was this bad until we’ve finished eating! Surely every food blogger has done this at least once… right?

Coffee cream (4 servings):

• 250g of mascarpone
• 250ml of double cream
• 1/2 cup of icing sugar
• 5 teaspoons of instant coffee
• 2 teaspoons of gelatine granules

Dissolve coffee in 2-3 tablespoons of hot water, let it cool down a bit. Using a hand mixer, whip mascarpone with double cream and sugar. Pour in coffee, mix again.

Pour a bit of cold water on 2 teaspoons of gelatine (just enough to cover it). Wait a few minutes, until the water is absorbed. Heat the mixture up in a microwave (don’t let it boil! a few short – 3-5 second – blasts should be enough to melt the gelatine). Add a teaspoon of coffee cream into the gelatine, stir until combined. Add another tablespoon of cream, stir again. Now stir the gelatine-cream mixture into the rest of coffee cream.

Also, for each cup:

• a few biscuits (ladyfinger type, broken into smaller pieces and soaked in coffee essence – instant coffee dissolved in minimal amount of water)
• a few squares of chocolate with coffee flavoured filling (cappuccino, latte macchiato, tiramisu etc)
• wafers with coffee cream (if you can find some, I somehow managed to find cappuccino ones)
• dark chocolate

Alternate layers of cream and extras in each cup. Decorate with more biscuits and chocolate on top. Refrigerate overnight.

Enjoy! 🙂

Coffee Cream & Chocolate Desserts

• Servings: 4
• Prep Time: 30 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

Rich, delicious cold dessert idea

Credit: https://alphes-corner.com

Ingredients

Coffee cream:
• 250g of mascarpone
• 250ml of double cream
• 1/2 cup of icing sugar
• 5 teaspoons of instant coffee
• 2 teaspoons of gelatine granules
Extras:
• a few biscuits (ladyfinger type, broken into smaller pieces and soaked in coffee)
• a few squares of chocolate with coffee flavoured filling
• wafers with coffee cream
• dark chocolate

Directions

1. Dissolve coffee in 2-3 tablespoons of hot water, let it cool down a bit.
2. Using a hand mixer, whip mascarpone with double cream and sugar.
3. Pour in coffee, mix again.
4. Pour a bit of cold water on 2 teaspoons of gelatine (just enough to cover it).
5. Wait a few minutes, until the water is absorbed. Heat the mixture up in a microwave.
6. Add a teaspoon of coffee cream into the gelatine, stir until combined.
7. Add another tablespoon of cream, stir again.
8. Now stir the gelatine-cream mixture into the rest of coffee cream.
9. Alternate layers of cream and extras in each cup.
10. Decorate with more biscuits and chocolate on top.
11. Refrigerate overnight.