Ingredients for 4 servings
2 tbsp instant coffee (premium, for a fuller flavor)
3 tbsp whipping cream (for the base mix)
2 tsp vanilla extract (or the seeds from half a pod for a fuller flavor)
255 ml (1 cup + 1 tsp) whipping cream (very cold)
35 g (1/4 cup) icing sugar
Optional (for a compact version): 2 tbsp flour and 100 ml milk for a thicker consistency
Optional (for garnish): Chocolate shavings, cocoa powder or coffee beans for decoration
Preparation steps:
1. Prepare the coffee base
Dissolve 2 tbsp instant coffee in 3 tbsp hot (but not boiling) whipping cream in a small bowl. Stir until smooth. Add the vanilla extract (or vanilla seeds) and mix. Let cool to room temperature to prevent the whipped cream from softening.
2. Whip the cream
Pour 255ml of cold whipping cream into a large, chilled bowl. Beat with an electric mixer on medium speed until soft peaks form (about 2-3 minutes). Gradually add the icing sugar and continue beating until the whipped cream is stiff but not lumpy (about 1 more minute). Be careful not to overbeat to maintain a smooth consistency.
3. Stir in the coffee and vanilla:
the recipe on the next page
