Coffee dessert

Coffee dessert

  • Recipe difficulty: Hard
  • 0 of 5
  • Serves: Up to 4 people


  1. Beat the softened butter until frothy while adding, a little bit at a time, 200 g of the sugar
  2. Continue to beat and blend in the egg yolks one by one, then add the cold espresso coffee and the cocoa. Finally, very gently, fold the remaining sugar into the whipped cream
  3. Place the amaretti on a plate and sprinkle with rum. Pour the weak coffee, lightly sweetened, into a wide, shallow bowl. Use a high-sided round zuccotto tin, or a large bowl, and sprinkle with rum. Dip the sponge-fingers biscuits, one by one, quickly in the weak sweetened coffee
  4. Gently squeeze out the excess coffee and press them along the inside of the cake pan completely lining it
  5. Add one third of the whipped cream and place the amaretti evenly over it. Cover that layer with another third of the cream and cover with a layer of the coffee-dipped ladyfingers
  6. Place the entire dish in the refrigerator for 15 minutes. Keep the remaining whipped cream cool but not in the refrigerator
  7. Turn the dish upside down onto a serving plate and decorate it with dots of the remaining whipped cream and coffee beans
  8. Put it all back in the refrigerator for another hour, at least.


  • 200 g of butter, softened
  • 2 egg yolks
  • 250 g of sugar
  • Granulated sugar
  • 200 g of whipped cream
  • 2 cups of espresso coffee
  • 1 tablespoon of cocoa
  • ¼ litre of weak coffee
  • Rum
  • 200 g of ladyfinger biscuits/sponge-fingers
  • 10 amaretti biscuits
  • A few coffee beans

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