Coffee Syllabub
This dessert is simple to make, but guaranteed to wow your dinner party guests. It is definitely for grown ups and combines the delicious flavours of coffee, cream and chocolate, making a mochaccino delight!
12 amaretto biscuits or 6 ginger nuts
100g melted chocolate
140ml filtre coffee
45ml coffee liqueur
60g castor sugar
2ml cinnamon
320ml cream
Crush the biscuits and divide between 6 pretty tumbler glasses. Pour over the melted chocolate.
Mix the coffee, liqueur, sugar and cinnamon together.
Whip the cream to soft peak stage. Fold the cream into the coffee mixture. Spoon over the biscuits and chocolates. Chill for 3 hours.
Decorate with a dusting of icing sugar, chocolate discs or chocolate coffee beans, and biscuit. Serve each glass on a pretty plate with a decorative spoon and some coffee beans tumbled around the glass.
Variation: for a tiramisu syllabub use finger biscuits cut to fit your glasses, use melted white chocolate, and substitute the cream for mascarpone.
12 amaretto biscuits or 6 ginger nuts
100g melted chocolate
140ml filtre coffee
45ml coffee liqueur
60g castor sugar
2ml cinnamon
320ml cream
Crush the biscuits and divide between 6 pretty tumbler glasses. Pour over the melted chocolate.
Mix the coffee, liqueur, sugar and cinnamon together.
Whip the cream to soft peak stage. Fold the cream into the coffee mixture. Spoon over the biscuits and chocolates. Chill for 3 hours.
Decorate with a dusting of icing sugar, chocolate discs or chocolate coffee beans, and biscuit. Serve each glass on a pretty plate with a decorative spoon and some coffee beans tumbled around the glass.
Variation: for a tiramisu syllabub use finger biscuits cut to fit your glasses, use melted white chocolate, and substitute the cream for mascarpone.
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