3. Stir in the coffee and vanilla:
Pour the hot coffee and vanilla mixture into the whipped cream. Gently fold in with a spatula, using an upward motion to maintain the airiness of the cream. Mix until the mixture is smooth and creamy, slightly colored by the coffee.
4. Compact variation (optional)
For a thicker consistency, like some Italian versions: Mix 2 tablespoons of flour with 100ml of cold milk in a small saucepan to avoid lumps. Heat over low heat, stirring constantly, until the cream thickens (about 3-4 minutes). Let cool completely, then fold the thicker cream into the coffee and vanilla mixture before adding it to the whipped cream. This step creates a firmer consistency, perfect for textured verrines.
5. Chill
Spread the light vanilla cream into verrines, dessert bowls, or a large serving bowl. Cover with plastic wrap and chill for at least 1 hour to allow the cream to set and develop its flavors. For an even firmer consistency, refrigerate for 2 hours.
6. Serve
Garnish with chocolate shavings, a pinch of cocoa powder, or a few coffee beans for an elegant touch before serving. Serve chilled to enjoy the frothy texture of this quick and easy dessert. Pair with an Italian espresso, cappuccino, or a glass of amaretto liqueur for an authentic experience.
Tips for a successful coffee cream dessert
Cold cream: Use very cold whipping cream and chill the bowl and whisks 10 minutes beforehand for optimal whipping.
Quality coffee: Premium instant coffee or ground espresso gives a fuller flavor. Adjust the amount for a more or less intense flavor.
Perfect consistency: Do not over-whip the cream to avoid a grainy consistency. Stop as soon as stiff peaks form.
