4 egg yolks

100g caster sugar

300ml double cream

150ml full-fat milk

2tsp freshly ground coffee







Serves 4

Prep time 5 mins

Cook time 10 mins




1. Beat the egg yolks and caster sugar together in a large heatproof bowl until the mixture becomes smooth and creamy.

2. Pour the double cream and milk into a saucepan and add the ground coffee. Bring to the boil and then stir it into the egg and sugar mixture.

3. Sit the bowl over a pan of gently simmering water and stir until the custard becomes thick enough to coat the back of a wooden spoon. Pour into individual espresso cups, dust with cocoa powder and serve immediately!


Serve with a slice of delicious chocolate torte – you can’t go wrong! 

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