Iced Coffee Soufflé

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
The Priory,

Chef, Mike Collom


  • pints (875 ml.) double cream
  • 4 eggs
  • 4 egg yolks
  • 6 oz. (175 ml.) castor sugar
  • 4 teaspoons instant coffee
  • 4 tablespoons Tia Maria
  • icing sugar and powdered coffee


This sweet is best done in individual soufflé dishes. Prepare these by lining with double thickness greaseproof paper, so that the paper comes 1 " (2 cm.) above the rim of the dish. This is so that when you remove the paper the frozen mixture will be in the shape of a soufflé.

Dissolve the instant coffee in a tablespoon of boiling water. Allow to cool and then add 1 pint (575 ml.) of the double cream and half of the Tia Maria. Lightly whip, it must not be stiff.

Whisk the eggs, egg yolks and sugar until very light and fluffy. Very carefully fold this mixture into the lightly whipped cream. Pour into the prepared moulds and deep freeze for 6-8 hours.

To serve, whip up the remaining cream for piping. Remove the paper from the soufflés by dipping the dish in warm water. Using a grapefruit knife, hollow out the middle and put to one side. Pour the remaining Tia Maria into the hollow and pipe with the whipped cream. Replace the hollowed out piece and dust with a mixture of icing sugar and powdered coffee. Serve at once.