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Serving: Serve chilled with a light dusting of cocoa powder or chocolate shavings on top.
Storage: Keep refrigerated in an airtight container for up to 3 days. Best enjoyed within 24 hours for peak freshness.
Make-Ahead Tip: Assemble the day before for a perfectly set, flavor-infused dessert.
Variations
Mocha Twist: Add a tablespoon of cocoa powder to the cream mixture for a mocha-flavored cream.
Nutty Addition: Sprinkle chopped hazelnuts or almonds between layers for crunch.
Tiramisu-Inspired: Layer with mascarpone cheese and dust each layer with cocoa powder for a richer dessert.
FAQ
Q: Can I use brewed coffee instead of instant?
A: Yes, strong brewed espresso works great—just make sure it's cooled before mixing it into the cream.
Q: What kind of sponge cake works best?
A: A light and airy vanilla or genoise sponge is ideal—it soaks up the cream without becoming soggy.
Q: Can I freeze this cake?
A: It’s best enjoyed fresh. Freezing may alter the cream texture, but you can freeze sponge layers separately and assemble fresh.
Q: Can I reduce the sugar?
A: Yes! Feel free to adjust powdered sugar to taste or use a sugar substitute if needed.
Would you like me to include a full sponge cake recipe from scratch as well?
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