About this recipe:An Italian dessert recipe that is quick to make and a nice alternative to tiramisu. You can use an espresso cup to measure the coffee, which is 60ml.
Deborah Lo Scalzo
500ml whipping cream
2 egg yolks
4 tablespoons sugar, divided
1 tablespoon flour
1 tablespoon unsweetened cocoa powder
60ml espresso coffee
700g savoiardi biscuits
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Method Prep:30min › Cook:10min › Ready in:40min
Whip the whipping cream to soft peaks. Set aside.
Beat the egg yolks with 2 tablespoons of sugar and then add the flour and cocoa. Mix and add the espresso coffee and lastly, the milk and another 2 tablespoons of sugar. Put the mixture in a saucepan and cook gently until the cream is dense but still soft.
Dip the savoiardi biscuits in the Cointreau and divide them between 6 dessert glasses. Pour the warm coffee cream over the savoiardi biscuits and then top with the whipping cream.