A creamy and delicious Cappuccino Cookie Parfait, made with crushed Lady Fingers and a delicate Italian Coffee Pastry Cream. Just like a cappuccino only better!
Two weeks ago for our monthly Tasty Creations Blog Hop I made an Amazing (haha pat myself on the back I will!) Coffee Pastry Cream that was out of this world. And do you know why I know it was that good? Because the Italian said so! 🙂
After I made this cream I knew I had to make a dessert that wouldn’t hide the cream, nothing baked or frozen, something simple, a No-Bake Parfait would be perfect, a little like a Tiramisu in a glass.
I decided on an Italian Lady Finger Cookie, no need to add butter or sugar. I crumbled it up in my Food Processor. I also whipped up some more cream to add to the Italian Coffee Pastry Cream to give it more of a delicate Cappuccino flavour. It worked.
Cappuccino Cookie Parfait
I was going to start the layers with the cookie crumbs but my husband thought I should start with some whipped cream then Coffee Pastry Cream and finally the cookie crumbs.
I did two layers and of course a little whipped cream to finish it off.When the warmer weather starts to come around and we start craving ice cream (ok who am I kidding we always crave ice cream).
There is this one type that we all love “Coppa di Nonno” it is one of the best store-bought Cappuccino Ice Creams I have ever eaten.
My daughter was the first to try the Cappuccino Cookie Parfait and what did she compare it to, you got it Coppa di Nonno, victory was mine.
Without saying a word I gave the Italian his Parfait and what came out of his mouth the same darn thing. So yes, as they say in Italian my “Capolavoro”, my Masterpiece, haha, don’t get me wrong every recipe I post I have made over and over and as all things some are more loved than others.
This dessert has become one of our favourites. Simple but absolutely delicious. Enjoy!
- 1/4 cup + 2 tablespoons milk 90 ml
- 1/4 cup + 2 tablespoons cream 90 ml
- 2 egg yolks
- 3 1/2 tablespoons strong coffee 50 grams
- 1 1/2 tablespoons flour 13 grams
- 1/4 cup sugar 56.25 grams
- 1 1/2 cups cream whole or whipping cream whipped 348 grams
- 7 lady fingers crushed into fine crumbs
Heat the milk, cream and coffee until hot but do not boil, let cool to warm.
In a medium pot add egg yolks and sugar whisk to combine, whisk in flour, place over low heat add warm milk mixture and continue whisking (don't stountil very thick. Pour into a clean bowl cover with plastic wrap and let cool to room temperature and refrigerate for at least 2 hours.
Whip cream until stiff (set aside a small portion for the topping), remove coffee pastry cream from the fridge and fold in the remaining whipped cream.
Using 3-4 glasses (depending on the size of the glasses)start layering (you can start and finish how you likI started with the whipped cream,then the coffee pastry cream, cookie crumbs, then whipped cream and coffee cream. I refrigerated it at this point for approximately 1-2 hours and then before serving I topped it with some whipped cream. Enjoy!