Cappuccino dessert

200 gr remains of cake cut in little cubes (for my coffee recipe click here)

For the cappuccino cream

400g whole milk

100 g crème fraîche liquid

3 eggs

90g brown sugar

100 g chestnut cream (in supermarkets jams)

6 tbsp corn starch

3 tbsp Instant coffee

Prepare the cappuccino cream

Boil the milk in a saucepan.

In a bowl, mix the cornstarch with the crème fraîche.

Whisk in a bowl the eggs with the sugar. Add to the chestnuts cream and continue beating in order to incorporate it well Add the milk. Stir the mixture and then boil it over medium heat by stirring constantly until it thickens well.

Finally add the coffee and mix well.

Put the cream in a bowl cover it with cling film and keep it refrigerated until using it.

Place a few cake pieces on the bottom of individual bowls. Pour some cream and place some cake pieces in layers. Finally add on top one last cream layer.

Recipe and pictures produced and executed by L'atelier Sucré d' Eleni