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?

How to make coffee cream

Ingredients for 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 flavoured 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: ★★★★★
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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.

• Sweet