A tasty and delicate pudding. Both the base of the cake and cream are characterized by the presence of coffee.


For 6 persons

  • 100 ml of coffee
  • 250 ml mascarpone
  • 250 ml cream cheese like Philadelphia
  • 100 ml sugar
  •  15 ml gelatin
  •  250g digestive biscuits type
  •  40g sugar
  •  150 g Butter
  •  5 grams of coffee powder
  •  200 gr Acacia honey
  •  100 ml water




Preparing the base of the cake
Crush the biscuits in a bowl.
Add sugar and coffee powder biscuits.
Melt the butter completely and pour over the mixture. Stir until mixture is smooth.

Preparation of cream
Mix the mascarpone, cream cheese and powdered sugar in a bowl.
We soften the gelatin in cold water. Melt the gelatin with hot coffee.
Mix cream coffee and revuelver until mixture is smooth and homogeneous.

Make soften the gelatin in cold water.
Stir in the honey jar and water. Bring to a boil.
Combining soft gelatin and stir until completely dissolved.


Place a layer of cookie dough about half a centimeter in the bottom of a round mold desenmoldable.
Allow to cool in the fridge for 30 minutes.
Then poured on top of the dough biscuit cream coffee to approximately three inches high.
Make it cool in the fridge for 30 minutes.
Finally add a layer of gelatin up half a centimeter above the cake and leave in the refrigerator for 6 hours.
Submit cake on a platter and garnish with jam and honey mixed, sprinkle with powdered coffee.