Ice coffee dessert in glass with coffee cream, chocolate and spoon biscuits
Summer Recipe

Ice coffee dessert in glass

Spoon biscuits are briefly dipped into espresso and layered in glasses with a mascarpone yoghurt cream and chopped chocolate. Allow espresso to cool completely, soak biscuits for a short time and then place the dessert cold for several hours. Decaffeinated coffee works the same way, cocoa or caramel sauce replaces the chopped chocolate.

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Total time 2 hr 20 min
Calories 330 kcal
Servings 6 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

How to make ice coffee dessert in glass

Let the espresso cool completely, soak the biscuits for a short time and then cool the dessert for several hours. Spoon biscuits are briefly immersed in espresso and layered in glasses with a mascarpone yoghurt cream and chopped chocolate. Decaffeinated coffee works the same way, cocoa or caramel sauce replaces the chopped chocolate.

Summer Recipes

Recipe

Ice coffee dessert in glass

Spoon biscuits are briefly dipped in espresso and layered in glasses with a mascarpone yoghurt cream and chopped chocolate. Allow espresso to cool completely, soak biscuits for a short time and then place the dessert cold for several hours.

Ingredients

6 servings

Method

  1. 1

    Prepare

    Allow espresso to cool completely, weigh mascarpone and yoghurt and provide powdered sugar and serving glasses.

  2. 2

    Prepare

    Spoon biscuits are briefly dipped in espresso and stacked into glasses with a mascarpone yoghurt cream and chopped chocolate.

  3. 3

    Check for doneness

    Let the espresso cool completely, soak the biscuits for a short time and then put the dessert to cold for several hours.

  4. 4

    Serving

    Put the glasses cold for at least two hours. Sprinkle with chopped chocolate shortly before serving; the spoon biscuits should yield, but not completely disintegrate.

Kitchen know-how

Tips for Ice coffee dessert in glass

Important for ice coffee dessert in glass

Let the espresso cool completely, soak the biscuits for a short time and then put the dessert to cold for several hours.

Variations

How to adapt this recipe

Decaffeinated coffee works the same way, cocoa or caramel sauce replaces the chopped chocolate.

Nutrition per serving

330kcal
42.0 gCarbohydrates
7.0 gProtein
16.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Ice coffee dessert in glass

Weigh cold espresso, prepare mascarpone and prepare Greek yoghurt separately. Start the main cooking process for ice coffee dessert in the glass only afterwards.

Let the espresso cool completely, soak the biscuits for a short time and then put the dessert to cold for several hours.

Cool the ice coffee dessert covered in the glass. Important for the texture: Let the espresso cool completely, soak the biscuits for a short time and then cool the dessert for several hours.

Decaffeinated coffee works the same way, cocoa or caramel sauce replaces the chopped chocolate.

Keep cooking

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