This dessert is very simple. I still remember when, at my grandmother’s house by the seaside, my great-aunt Lina prepared this delicacy to conclude the dinner in sweetness. We grandchildren could not eat it because of the coffee. We could just lick the fondant hot chocolate sauce.
Aunt Lina's coffee parfait
- Preparation time: 15 minutes + 5 hours in the freezer
- Ingredients for a cake mold of 8 21⁄32 inch by 4 23⁄32 inch
- Difficulty: Easy recipe
- Ingredients
- 450 gr or 1 lb of whipped cream
- 10 gr or 1/2 oz soluble coffee
- 40 gr or 1 1/2 oz of icing sugar
- 2 tablespoons of coffee liqueur
- Instructions
- In a bowl, mix the soluble coffee with the icing sugar and the liqueur until they melt well.
- In a bowl, whip the cream and add it to the coffee mixture. Stir to assemble the ingredients until the mixture becomes combined.
- Pour the mixture into a rectangular aluminum mold 8 21⁄32inch by 4 23⁄32inch covered with parchment paper.
- Leave in the freezer for at least five hours.
- Remove the parfait on a serving dish. Serve with hot chocolate sauce.
Tips to ensure the success of the dish:
- To whip the cream without having it turn into butter, the trick is to use a bowl previously left in the freezer for an hour.
- The cover with parchment paper is used to leave the edge of the parfait nice and smooth when it is placed on the serving plate.
Aunt Lina wedding day with her older brother Rino
