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Easy to prepare and versatile. You can add it to coffee prepared with the mocha to make it creamy or use it to fill a sponge-based or meringue-based dessert or serve it as a creamy dessert in single-portion cups.
We are talking about the crema di caffè alla Napoletana, a delicacy prepared with just a few ingredients and which we would like to bring to you today in the classic version plus some tasty variations.
Useful tools
Making the crema di caffè alla Napoletana is relatively simple but some tools really help to speed up the process.
If you are preparing a larger quantity for a number of people, such as in the case of a crema di caffè to fill a cake for 10-12 people, we recommend using a food Processor like a Thermomix or a food processor with whisk.
If you don’t have one of these, you can also use a classic whisk, electric or manual, and even use a common frother for making cappuccino.
It is also very useful to have a graduated glass for a Minipimer or, alternatively, a large bowl with high sides so that, during the creaming, the liquids do not splash out of the container.
If, however, you do not have any of these tools, don’t worry: in this vase you can simply make your spumone al caffè at home by putting all the ingredients together in a plastic bottle, close and shake well until the coffee is whipped up. The result will probably be slightly less “foamy” but no less tasty.
The basic principle is still the same: whipping up the coffee with sugar and then adding other ingredients such as cream or milk, chocolate or something alcoholic.
Crema di caffè alla Napoletana: recipes and variations
Having seen the useful instruments you need to make the crema di caffè alla Napoletana, let’s look now at the details of some recipes, starting with the classic and then moving on to an alcoholic variation and then finishing off with the chocolate version served in cups … to be savored right to the end.
Classic Crema di caffè
Just a few ingredients and the possibility to keep it in the fridge for a couple of days. The crema di caffè alla Napoletana served with biscuits, becomes a dessert fit for any season.
Ingredients for 4 people
■ 3 shots of Filicori Zecchini coffee
■ 3 spoons of sugar
■ 100 ml of fresh liquid cream
■ q.b. of bitter cocoa powder
Method
- To get a good result with the crema di caffè alla Napoletana, put the cream and also the whipping container in the fridge beforehand. In the meantime, prepare the coffee using the mocha. Pour it into a large bowl, add the sugar and stir to dissolve it, then start whipping it using an electric whisk until it becomes frothy, but not too stiff.
- Take the cream out of the fridge and pour it into the cold container. Start whipping it, then add a spoonful at a time to the coffee mix. Continue mixing until it is completely absorbed and continue with the electric whisk until it is all totally whipped and is foamy and stiff, so that you can scoop it up in spoonfuls.
- Pour it into the glasses and dust the top with a little bitter cocoa powder. Keep in the fridge and take out just a few minutes before serving.
Alcoholic Crema di caffè alla Napoletana without cream
This version, without cream or milk, is perfect for those who have lactose intolerance or prefer vegan desserts.
The addition of the liqueur will give the dessert a more punchy flavor.
Ingredients for 4 people
■ 3 shots of Filicori Zecchini coffee
■ 3 spoons of sugar
■ 3 shot glasses of rum or another liqueur
■ sufficient langue de chat biscuits or similar
Method
- Prepare the coffee with the mocha and pour it still hot into a bowl. Add the liqueur and the sugar, stir with a spoon until it has dissolved, then whip up using an electric whisk. Continue working until the mix is dense and frothy.
- Because it doesn’t contain cream, the crema could tend to deflate easily, so we recommend serving it immediately. If there is any left over or if you need to prepare it in advance, simply store it in a covered bowl in the fridge.
- Just before serving, you can whip it up again using the electric whisk before putting it into glasses and adding some biscuits such as langue de chat.
Coffee and hazelnut crema di caffè
The decisive flavor of the coffee together with the goodness of the hazelnut served in an edible cup: the result is a truly special creamy dessert.
Ingredients for 4 people
■ 3 shots of Filicori Zecchini coffee
■ 4 spoons of Filicori Zecchini spreadable hazelnut cream
■ 6.76 fl oz of whipping cream
■ 3.53 oz of Filicori Zecchini dark chocolate
■ coffee beans to decorate
You will also need
■ 4 disposable small espresso coffee cups
Method
- First of all you have to make the container for serving your crema. Melt the dark chocolate in a bain-marie and pour it into the disposable coffee cup, taking care to cover the entire internal surface. Put it in the freezer for 10 minutes, then take it out and give it another coat of chocolate, to even out the surface and fill any gaps. Put it back in the freezer.
- Meanwhile prepare the coffee with the mocha and pour into a bowl. Add the hazelnut cream and dissolve it in the coffee, leave to cool and transfer to the freezer for around 15 minutes.
- Whip the liquid cream until it becomes stiff, then pour in the coffee with chocolate and mix with the electric whisk until you get a smooth frothy consistency.
- Take the chocolate cups out of the freezer, remove the chocolate cup from its plastic exterior, cutting if necessary, so that you have just a cup-shaped shell of chocolate. Take the crema di caffè alla Napoletana and pour it into the chocolate cup. Decorate with a couple of coffee beans and keep in the fridge until serving.
If you have liked these crema di caffè recipes we suggest you take a look at our shop on line and start purchasing our products: because you know, to get the best quality recipes, you have to start with the best ingredients!
