The iced coffee is fresh and delicate, easy to make and perfect to be offered as a dessert.

PREP TIME: 30 minutes.



  • 100 ml of coffee Lavazza
  • 4 eggs
  • Sugar 120 g
  • 250 g cream
  • 50 g of biscuit
  • 5 g of gelatin
  • Caramel syrup (optional)


We prepare four capsules Lavazza coffees and 60 grams of sugar.
We beat the 4 egg whites until stiff and add the remaining sugar (60 g).
We soften the gelatin in cold water. Whip the cream.
We combine the egg whites and cream. Dissolve the gelatin in the coffee until fused. Add the egg whites mounted stirring from the bottom up. Pour the mixture into a rectangular mold. We cover the mixture with cake that will be soaked with sweetened coffee. Let cool in the freezer for 6 hours.


We serve a piece of ice about 2.5 cm, adding caramel syrup over (optional).