Espresso cream with savoiardi biscuits

Espresso cream with savoiardi biscuits


2 people made this

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

Serves: 6 

  • 500ml whipping cream
  • 2 egg yolks
  • 4 tablespoons sugar, divided
  • 1 tablespoon flour
  • 1 tablespoon unsweetened cocoa powder
  • 60ml espresso coffee
  • 500ml milk
  • 700g savoiardi biscuits
  • 250ml Cointreau

Prep:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Whip the whipping cream to soft peaks. Set aside.
  2. 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.
  3. 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.

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