Einspanner (Espresso with Vanilla Whipped Cream)
Quick answer
- Total time
- 15 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
No straw here: tip the glass, and the cold cream on top arrives in the same sip as the espresso underneath.
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The cream, sweetened with a little sugar and vanilla, is whipped only until it slides slowly off a spoon, and the coffee itself gets no sugar at all.
Ingredients
Instructions
- 1
Combine 160ml of chilled heavy cream, 1 tablespoon of sugar, and 0.5 teaspoon of vanilla extract in a cold bowl to maintain the ideal temperature for whipping smooth cream.
- 2
Use a hand mixer to whip the mixture until it reaches 70% stiffness where soft peaks form and the cream flows slowly when lifted, ensuring a velvety texture.
- 3
Pull 120ml of rich espresso shots and let them cool slightly to prevent the cold cream from melting too quickly when layered over the hot surface of the coffee.
- 4
Divide the 1 cup ice and 120 ml espresso equally between two serving glasses, leaving room for cream.
- 5
Gently layer the whipped cream over the coffee using the back of a spoon to create a distinct separation between the dark espresso and the snowy white cream layer.
- 6
Divide the 0.5 teaspoon cocoa powder over both glasses.
Sip the coffee through the cream layer, or stir to taste.
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