Beloved all over the world, it is one of the most iconic drinks. While some people cannot start their day without drinking a cappuccino, others prefer to enjoy it during their afternoon or evening break.

Ladies and gentlemen: the Coffee Cappuccino!

Once upon a time, its name referred to its similarity with the brown colour of the Capuchin friar’s robe. Its origins date back to a very popular legend that links its name to a Friulian presbytery who, for the first time, decided to correct the strong taste of coffee with a dash of milk. For this reason, in the 20th century, thanks to the introduction on the market of the first espresso coffee machines, the beverage began to take the form we know today.

To prepare this iconic beverage, we suggest using blends such as Intenso. An intense, full-bodied, and well-rounded espresso made from a combination of Central and South American Arabica and Asian and African Robusta.

INGREDIENTS

FOR THE CRUMBLE:

1 Espresso

51 g butter

51 g flour

51 g sugar

17 g almond flour

FOR THE CREAM:

2 Espresso

252 g mascarpone

4 egg yolks

3 gelatine sheets

59.5 g sugar

FOR THE PEPPER CREAM:

200 ml liquid cream

8.5 g ground pepper (or vanilla or cinnamon)

17 g sugar

Natural salt

WHAT YOU’LL NEED:

3-in-1 Hand Blender

DIRECTIONS

PREPARE THE CRUMBLE:

1. Mix the room-temperature butter with the sugar, flour, almond flour and the contents of an Intenso espresso capsule, until you obtain a smooth, even mixture.

2. Lay it out on a tray.

3. Bake it at 180°C for 10/15 minutes until slightly browned.

4. Remove from the oven, let it cool and then break up the crumble.

PREPARE THE CREAM:

1. Using a hand blender, whisk the egg yolks with the sugar until it is light yellow and fluffy.

2. Soften the gelatine in cold water.

3. Once softened, drain and dissolve it into 2 Intenso espressos.

4. Mix.

5. Add the whipped yolks to the mixture.

6. Add the mascarpone and stir for at least 5/6 minutes until the ingredients are well mixed.

7. Arrange the mixture on the bottom of the glasses (filling up to 2/5).

8. Put it in the refrigerator for at least 30 minutes.

FOR THE PEPPER CREAM:

1. Whip the liquid cream with the pepper using a wire whisk.

2. Add a pinch of natural salt and sugar.

LASTLY:

1. Remove the previously filled glasses from the refrigerator, pour the pepper cream up to 2/5 of the glass and finish with the crumble: the Coffee Cappuccino is ready to taste.