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Coffee Butter Cream
Preparation info
- Makes
280 ml
- Difficulty
Easy
Appears in
Published 2005
Use this delicious butter cream as a filling for meringues or between layers of shop-bought sponge cake, dusting the top with icing sugar.
Ingredients
Method
- In a small saucepan, dissolve the sugar and instant coffee in the milk over gentle heat. When it boils, slowly whisk it into the beaten egg yolks.
- Cook over low to moderate heat, stirring constantly with a wooden spoon, until a thermometer registers between 65 and 70°C and the custard thickens. Have a fine strainer sitting over a bowl and pour the custard throu