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Preparation
in 40-50 minutes
Cooling
in 4 hours - 5 hours
- Beat the egg yolks with the sugar and potato starch until foamy.
- Bring the milk to the boil, and trickle it into the egg yolk mixture very slowly, so that the custard doesn´t collapse, stirring constantly with a wooden spoon.
- Continue to cook on a very low heat.
- As soon as the custard has set, add the coffee and stir well.
- Lastly, carefully fold in the stiffly beaten cream.
- In a flat serving bowl, alternate layers of biscuits dipped in sweetened coffee with layers of whipped cream, finishing with a layer of cream.
- Refrigerate for 4-5 hours before serving.
Ingredients
1
package
2
cups
coffee, strong
a little bit of
coffee, sweetened
(for soaking the savoy biscuits)
5
eggs, separated
140
g
sugar
4
cups
milk
30
g
potato starch
110
g
whipping cream
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
854 kj
203 kcal
Carbs
30 g
Fat
7 g
Protein
5 g
Products
in this recipe
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