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Iced coffee soufflé – recipe

If you like smooth and creamy frozen treats, this delightful iced coffee soufflé will please your taste buds. This dessert was served up by Cordon Bleu at a recent masterclass which Decanter's Claudia Cianfarani attended.

Iced coffee soufflé

Chef: Cordon Bleu

Cooking time: 30 minutes plus 2 hours freezing time

Serves: 6

Course: Dessert

Skill level: Medium


Coffee-flavoured sabayon

  • 6 egg yolks
  • 100g sugar
  • 80ml water
  • 20g Lavazza Kafa Forest Ground Coffee
  • 3 gelatine leaves (6g), soaked in cold water and squeezed to remove excess water just before adding
  • 450ml whipping cream

Italian meringue

  • 100g sugar
  • 40ml water
  • 3 egg whites


  • 150ml whipping cream, whipped
  • 12 chocolate-covered beans (optional – chocolate feather used in image)
  • Unsweetened cocoa powder


  • Cafetiere
  • 6 x 125ml ramekins


  1. Wrap 6 ramekins with a double layer of baking paper and secure with tape or string
  2. To make the sabayon, beat the whipping cream until it forms soft peaks and reserve in the fridge. Heat the water to 95 degrees Celsius and infuse the coffee in a small cafetiere for 10 minutes, then strain into a mug or bowl and set aside
  3. Combine the eggs and sugar in a bowl and whisk until pale and thick. Add the coffee and place over a bain marie, whisk until thick and creamy. Add the gelatine and whisk again until cool
  4. For the Italian meringue, heat together the sugar and water in a saucepan until it reaches 118 degrees Celsius. Meanwhile, whisk the egg whites in a very clean, dry bowl until they start to form soft peaks. Gradually pour the cooked sugar syrup onto the eggs whites, whisking continuously until the meringue is cool, smooth and glossy
  5. Gently mix the Italian meringue with the sabayon and fold through the whipped cream. Divide evenly between the ramekins and smooth the tops. Transfer to the freezer and leave to set for at least 2 hours
  6. To serve, remove the paper collar from each ramekin, dust with cocoa powder and garnish with chocolate coffee beans. Serve with whipped cream

Wine Matching:

Try with a 20 year old tawny Port, a sweet Oloroso sherry, or even Madiera.


Recipe courtesy of Cordon Bleu. Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.


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