Coffee Creation A collection of espresso based ultimate recipes

4 serving

Vanilla coffee dessert with apples and almond macaroons

A captivating range of perfectly matched textures and flavours make this vanilla coffee dessert a standout.


  • capsules of Livanto or Decaffeinato Intenso Grand Cru
  • dessert apples (150 g/ 5 oz), or cooking apples
  • Amaretti (almond biscuits)
  • sheets of gelatin
  • tablespoons of toasted flaked almonds
  • vanilla pods, cut lengthways
  • 100 g/ 3.5 oz of brown cane sugar
  • 150 g/ 5 oz of whipped cream

You will need:

  • individual dishes
  • saucepan (18 cm / 7 in)
  • Espresso cups (4x 80 ml/3 oz)


  • Soak the gelatin in cold water, until it becomes soft
  • Peel the apples, core and cut into 12 slices
  • Cut the vanilla pods in half lengthways and scrape out the seeds
  • Place the brown cane sugar, vanilla seeds and two of the sliced vanilla pods into a (18 cm/ 7 in) saucepan
  • Prepare the 6 capsules of Livanto or Decaffeinato Intenso Grand Cru in espressos (6x 40 ml / 1
  • 5 oz
  • Pour in 50 ml/ 1
  • 5 oz of water, bring to a boil and let the sugar caramelise; then add the espressos
  • Add the apple slices
  • Cook on a low heat for 10 minutes
  • Add the drained gelatin to the mixture and let it dissolve, stirring gently
  • Cool and place in the refrigerator
  • Once the gelatin has set, remove the apple slices and vanilla pods and cut the jelly dessert into small cubes
  • Cut the amaretti in half and place them into individual dishes
  • Add the small cubes, apple slices and half the whipped cream
  • Sprinkle with the toasted flaked almonds
  • Decorate with the remaining whipped cream and remaining vanilla pods
  • An espresso can be poured over the dish for a smoother, richer coffee dessert

Recommended Grands Crus for this recipe

Decaffeinato Intenso

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