The cold coffee cream with mascarpone and cream is one of the quickest and tastiest summer desserts to prepare. It’s made in less than 10 minutes, without cooking, without eggs, and without an ice cream maker: a fresh, creamy, and irresistible spoon dessert.
If you like fresh desserts without an oven, also try the coffee ice cream without an ice cream maker and the coconut and ricotta truffles.
As soon as the heat arrives, it can never be missing in my fridge. I love coffee desserts, and this recipe is one of my favorites: the intense flavor of coffee combines with the creaminess of mascarpone and the lightness of whipped cream, creating a delicate and compact mousse, perfect to serve in small glasses.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 355.80 (Kcal)
- Carbohydrates 16.38 (g) of which sugars 10.62 (g)
- Proteins 2.42 (g)
- Fat 32.51 (g) of which saturated 9.72 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 21.68 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cold Coffee Cream with Mascarpone and Cream – Easy and Quick Dessert
- 8.8 oz mascarpone
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 coffee cup water (boiling)
- 1 teaspoon instant coffee
To Prepare the Cold Coffee Cream with Mascarpone and Cream
- Hand Whisk
- Bowl
- Glasses dessert
- Spatula
- Piping Bag optional
How to Prepare Cold Coffee Cream with Mascarpone and Cream
1. Prepare the coffee: dissolve a teaspoon of instant coffee in a cup of boiling water, stir well and let it cool completely.
2. In a large bowl, place mascarpone, well-chilled heavy cream, and powdered sugar. Whip everything together with the hand whisk until you obtain a fluffy and velvety cream.
3. Once the coffee is cold, slowly pour it into the cream and gently mix with the spatula until fully absorbed. The final consistency should be creamy and aromatic.
4. Distribute the cream into the glasses with a spoon or a piping bag for a more elegant presentation. Let it rest in the fridge for at least 1 hour before serving.
Storage and Tips
If not serving immediately, store the cold coffee cream in the bowl, well covered with a lid or plastic wrap, in the fridge for up to 2 days.
If I have already prepared the glasses with the piping bag, consume them immediately or within a few hours: the surface decoration is very delicate, and the plastic wrap could crush it.
For decoration, sometimes I add a dusting of cocoa, coffee beans, or dark chocolate shavings. Or I put a crumbled cookie at the bottom for a truly irresistible tiramisu effect!
Questions and Answers
Can I freeze it?
No, I do not recommend freezing it: once defrosted, the texture loses its creaminess and can become watery.
Can I use vegetable cream?
Yes, you can also use sweetened vegetable whipping cream. In that case, you can reduce or eliminate the powdered sugar.
Can I use Moka coffee instead of instant coffee?
Yes, but it must be very concentrated and completely cold. I prefer instant coffee because it has a stronger flavor and doesn’t water down the cream.
