Coffee dessert "Tenderness", which does not require baking

4 servings

45 minutes

The coffee dessert 'Tenderness' is an embodiment of refined taste without the need for baking. This elegant dessert resembles European variations of tiramisu, where delicate layers of coffee-soaked cookies combine with airy cream made from sour cream and whipped egg whites. The light bitterness of coffee harmoniously complements chocolate crumbs, nuts, and fruits, creating a rich multilayered flavor. It is perfect as a morning treat with a cup of espresso or as an exquisite finish to dinner. Serving in compotes or glasses makes it even more appealing, turning the dessert into a small work of art. After prolonged chilling, its texture becomes even more delicate and the aromas unfold deeper, creating a true celebration for gourmets.

Energy value per serving

• Calories: 582
• Proteins: 10.3g
• Fats: 21.8g
• Carbohydrates: 73.6g

Ingredients

• Natural coffee: 4 tsp
• Water: 200 ml
• Cinnamon: to taste
• Sour cream: 200 g
• Egg white: 2 pc
• Powdered sugar: 60 g
• Chocolate: 80 g
• Shortbread: 250 g
• Bananas: 1 pc
• Nuts: to taste

Cooking steps

1. Brew strong coffee with cinnamon and let it cool — we will need it to soak the 'dough'. I recommend adding a bit of aromatic strong alcohol: rum, liqueur, or cognac.

   Required ingredients:

   • Natural coffee: 4 teaspoons
   • Water: 200 ml
   • Cinnamon:  to taste

2. For the cream, whip sour cream (preferably with higher fat content) with half of the sugar. In a separate clean dry container, whip a couple of chilled egg whites with the remaining sugar until stiff, then gently combine with the sour cream. Chop the chocolate into small pieces and fold into the cream.

   Required ingredients:

   • Sour cream: 200 g
   • Egg white: 2 pieces
   • Powdered sugar: 60 g
   • Chocolate: 80 g

3. It's the perfect time to create the future cake/portion desserts: in a suitable dish (creams or glasses seem like an ideal option to me, although a traditional cake form will also soak well, be stable, and easy to serve) we layer the first layer of cookies slightly moistened in coffee. Both shortbread and sponge cookies are suitable, but not sugary – I'm afraid that would quickly turn into mush.

   Required ingredients:

   • Shortbread: 250 g

4. Spread cream on the cookies for the second layer. You can sprinkle small nuts on top and add a few slices of banana/peach/pear/berries to taste.

   Required ingredients:

   • Nuts:  to taste
   • Bananas: 1 piece

5. Next – in the same order: cookies, cream, nuts, fruits. The top layer can be decorated with the same chocolate crumbs with nuts or, as in my case, sprinkled with coconut flakes.

   Required ingredients:

   • Shortbread: 250 g
   • Nuts:  to taste
   • Bananas: 1 piece

6. The cake needs to 'rest' in the fridge for at least 10-12 hours.