Coffee, custard and raspberry cups

This gorgeous-looking pud makes a fun end to a milky meal

  • place PRE 30 mins
  • place COOK Needs chilling
  • place SERVES 4
  • printicon

Easily prepared in advance.

Instagram: silvia_nacamulli


  • Place an empty bowl in the freezer. You’ll need this to cool the custard.
  • To prepare the custard, heat the milk with the lemon zest and vanilla in a small pan and slowly bring to the boil. Switch off just as it starts to boil.
  • In a separate pan, whisk the yolks, sugar and cornflour until creamy. Slowly pour in the boiling milk, through a sieve (to remove the lemon zest) while stirring with the whisk. Place the pan over a low-medium heat and continue stirring with the whisk until the cream thickens to a custard consistency.
  • You need to cool the custard quickly by pouring it into the cold bowl from the freezer. Continue stirring with the whisk for a minute or two, cover with cling film and refrigerate for at least 30 minutes or until ready to use.
  • Add the 4 tsp sugar to the espresso (you can make them in one 240ml quantity) and refrigerate until ready to assemble.
  • Not more than 2 hours before serving, divide the espresso into four tea/cappuccino size cups. Ideally the cups should be wide enough to hold a digestive biscuit horizontally across the cup just above the coffee without touching it, so the cup supports it. Pipe or spoon custard over each biscuit and top with raspberries and a few mint leaves if required.
  • Refrigerate until ready to serve. When eating the dessert, the fun part is cracking through the biscuit so it falls into the coffee.

For the custard:

250ml milk

Zest of half a lemon, peeled off in strips

¼ tsp vanilla extract or 1 vanilla pod

3 egg yolks

50g sugar

20g cornflour or rice flour

To assemble:

4 single espresso shots (about 60ml each)

4 tsp sugar

4 digestive biscuits

200g raspberries

Mint leaves to decorate

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