Espresso cream with savoiardi biscuits

    40 min

    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.

    2 people made this

    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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