Coffee Crumble is a quick and easy dessert that can be prepared in no time, with just a handful of ingredients. There is nothing difficult about it and there is no need to be a master chef. Ready? Fasten your apron, your crumble awaits!
How to prepare Coffee Crumble
Make 2 espresso cups of coffee, add sugar and set them aside to cool. In the meantime, whisk the cookies to a powder, they will serve as the base for the crumble. Then melt the butter in a pan and allow it to cool completely.
Cookie base for Coffee Crumble
Put the crumbled cookie in a bowl with the melted butter and work with your fingertips until you have a breadcrumb texture. Transfer two thirds of the mixture to a spring form tin of approximately 24 cm. At this point, cover with cling film and leave to set in the fridge for approximately 6 hours.
Cream filling for Coffee Crumble
Put the mascarpone, icing sugar and cooled and sweetened coffee in a bowl and mix well until you have a uniform mixture. Whip the cream into peaks and add it to the rest of the ingredients, mix everything with a spatula and, moving from the bottom up, take care not to overwork the cream too much.
Take the cake tin from the fridge and fill it with the cream. Finally, cover with the remaining crumbled cookies and return to the fridge for at least 4 hours.
Your Coffee Crumble is ready to serve!
Coffee Crumble: ingredients
17.6 oz dry cookies
7 oz butter
17.6 oz mascarpone
2 espresso cups of Lavazza Qualità Rossa coffee
4.6 oz sugar
0.8 cup of cream
The ideal coffee for this recipe
Qualità Rossa embodies Lavazza’s passion for coffee. A blend with a unique aroma and full body, rich and exceptionally well-rounded, composed mainly of Brazilian Arabica and African Robustas.