The best homemade holiday dessert that melts in your mouth! Everyone wants more!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor while being dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener that can enhance flavor.

Separate the egg yolks from the whites.

Whisk the egg whites until stiff.

Add half of the sugar to the egg whites and continue whisking.

Whisk the egg yolks and add the remaining half of the sugar; whisk until pale.

Sift half of the flour through a sieve into the egg yolk mixture.

Add the egg yolks to the sifted flour and mix gently until smooth.

Sift the other half of the flour into the mixture and mix gently until combined.

Pour the batter into a piping bag fitted with a round tip.

Pipe the batter onto a baking sheet lined with parchment paper.

Dust the piped batter with powdered sugar.

Bake in a preheated oven at 180°C (356°F) for 12-15 minutes.

Let the savoiardi cookies cool.

Prepare the coffee cream by combining 40 g cornstarch, 100 g sugar, and 500 ml milk in a saucepan.

Add 2 eggs to the mixture and stir well.

Simmer the mixture over low heat until thickened, stirring constantly.

Cover the thickened mixture with plastic wrap and refrigerate.

Whip 180 ml of whipping cream until thickened.

Mix the chilled custard with the whipped cream until well combined.

Cover a 26 x 13 x 11 cm (10 x 5 x 4 inch) pan with plastic wrap.

Assemble the cake as shown in the video.

Cover the assembled cake with plastic wrap and refrigerate for at least 2 hours.

Heat 60 g dark chocolate with 3-4 tbsp of whipping cream in the microwave until melted.

Place the chocolate glaze in a piping bag and cover the cake with the chocolate icing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens