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Creamy espresso topping
Creamy espresso topping

Creamy espresso topping

Preparation 2 minutes
Cooking time 15 minutes
Servings 375 ml (1 1/2 cup)


  • 125 ml (1/2 cup) sugar
  • 80 ml (1/3 cup) water
  • 125 ml (1/2 cup) 35% cooking cream
  • 125 ml (a generous 1/2 cup) espresso coffee
  • 15 ml (1 tbsp) cornstarch
  • 30 ml (2 tbsp) coffee cream beverage or coffee liqueur


  1. In a saucepan, heat the sugar and water over medium-high heat.
  2. Bring to a boil, occasionally shaking the saucepan in a circular motion, and boil for 10 minutes. 
  3. Add the cream and espresso.
  4. Dissolve the cornstarch in a bit of lukewarm water.
  5. When the mixture starts to boil again, whisk in the cornstarch.
  6. Remove from the heat and add the coffee liqueur.
  7. Set aside to cool, and refrigerate for 1 hour.
  8. Serve over vanilla ice cream or crepes as a dessert.
Availability in stores