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
Prepare two shots of espresso, 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
So, what kind of cookies are good for making your cookie crusts? Simple, any crunchy cookie will work. Try vanilla wafers, gingersnap cookies, chocolate wafers, sugar and cinnamon cookies with a yummy crumb topping in the center and more!
Whichever cookie you choose, you’ll need to turn them into fine crumbs. Try to put the cookies in a plastic bag and use a rolling pin or other tool to crumble them.
Once your cookie crumbs are ready, just mix them with melted butter. Just make sure you mix well and get all those crumbs well coated, and you’re all set!
Cooking in a pain
After you’ve mixed your crust, it’s time to get it into the pan. With all the butter in the crust mixture, you shouldn’t need to grease the pan or only grease it lightly. Use the spoon you used for mixing the crust to spread the mixture around the pan.
Then use your fingers to press the crust firmly and evenly into the pan. With the fingers it’s easier to tell from touch if your crust is evenly distributed in the pan. Bake the crust about 10 minutes just to help them hold together a bit better.
Cream filling for Coffee Crumble
Combine the mascarpone, icing sugar, and sweetened espresso (room temperature) in a bowl and mix well until you have a uniform texture. In a separate bowl, whip the cream into peaks and add it to the rest of the ingredients. Mix everything with a spatula, moving from the bottom up, taking care not to overwork the cream too much.
Take the cake pan from the fridge and gently layer the cream filling over the cookie base with a spatula. Finally, cover the cream with the remaining crumbled cookies. You just have to cover with plastic wrap and chill in the fridge for at least 4 hours.
Your Coffee Crumble is ready to serve!
Coffee Crumble: ingredients
500 g (17.6 oz) dry cookies at your choice between gingersnap cookies, sugar and cinnamon cookies, vanilla wafer or other type of biscuits
200 g (1 3/4 sticks) butter
500 g (17.6 oz) mascarpone
2 espresso cups of Lavazza Qualità Rossa coffee
130 g (4.6 oz) sugar
200 ml (1 cup) 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 Robusta.