Espresso Coffee Cream with Whipped Cream in the Thermomix

Autor: Redacción Publicado el: 22/11/2024

If you're a coffee lover, this recipe for espresso coffee cream with whipped cream will be a true delight for your senses. With its smooth and creamy texture combined with the unmistakable flavor of espresso, this dessert is perfect for impressing your guests or indulging yourself in a special treat. Additionally, the combination of mascarpone and quark provides the perfect balance of lightness and creaminess, while the whipped cream and chocolate-covered coffee beans add the perfect finishing touch.

Preparing it with the Thermomix is quick and easy, allowing you to enjoy this elegant dessert without hassle. In just a few steps, you’ll have a delicious cream with a marbled effect that’s not only tasty but also visually appealing. Perfect for ending a dinner in style or accompanying a good conversation, this dessert is sure to become one of your favorites.

Ingredients (for 4 servings):

6 tablespoons of hot water
6 teaspoons of instant espresso powder
125 g of mascarpone
500 g of low-fat quark
50 g of sugar
200 g of whipped cream (very cold)
4 tablespoons of chocolate-covered coffee beans
1 tablespoon of powdered sugar (for dusting)

Preparation:

1. Prepare the espresso:

Add the hot water to the Thermomix bowl.
Add the instant espresso powder and mix for 10 seconds at speed 3 until fully dissolved.
Transfer the coffee to a container and let it cool. Clean and dry the bowl.

2. Prepare the base cream:

Place the mascarpone, quark, and sugar in the bowl. Mix for 20 seconds at speed 3 until smooth.

3. Add the espresso:

Pour half of the cooled espresso into the cream mixture and blend for 15 seconds at speed 3.

4. Incorporate the whipped cream:

Clean the bowl, insert the butterfly whisk, and add the very cold cream. Whip at speed 3.5 until firm (about 1 minute).
Remove the whipped cream and gently fold it into the mascarpone mixture using a spatula, making upward motions.