Cappuccino Parfait

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	4 hrs 25 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

3 egg yolks
70 g suar
1 tablespoon coffee powder, (espresso powder, instant)
30 ml liqueur, coffee liqueur or almond liqueur
1 cup coffee (espresso, espresso cup 3/4 full)
250 ml heavy cream, whipped until stiff
125 ml cream, whipped until half-stiff
Cocoa powder

Instructions

Beat egg yolks, sugar, espresso powder, liqueur and espresso in a water bath until thick and frothy. Then either beat cold in ice water or pour into the Kitchen-Aid and let it cool there while stirring. (By stirring the mass gets more stand, in addition I save myself the ice water bath). Fold in the stiff cream in 2 servings.
Fill the mixture into small espresso cups or only half fill the cappuccino cups. (In the case of espresso cups, the amount is sufficient for approx. 10 small portions). Let freeze well.
Take out of the freezer 15 minutes before serving, pour the semi-rigid cream onto the cups and dust with cocoa powder.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.