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Coffee jellies with mascarpone cream

Australian Gourmet Traveller recipe for coffee jellies with mascarpone cream.

By Jerrie-Joy Redman-Lloyd
  • 5 mins preparation
  • 10 mins cooking plus setting
  • Serves 6
  • Print
Coffee jellies with mascarpone cream


  • 200 gm mascarpone
  • 100 ml thickened cream
  • 1 tbsp pure icing sugar, sifted
  • 50 gm dark chocolate (66%-73% cocoa solids), finely grated
Coffee jelly
  • 750 ml freshly brewed coffee
  • 55 gm (¼ cup) caster sugar
  • 5 titanium-strength gelatine leaves, soaked in cold water for 5 minutes to soften


  • 1
    For coffee jelly, heat coffee and 250ml water in a saucepan over medium heat, add sugar, stir to dissolve (1-2 minutes), then remove from heat. Squeeze excess water from gelatine leaves, add to coffee and stir to combine. Pour into 6 coffee cups or small glasses and refrigerate until set (4-6 hours).
  • 2
    Whisk mascarpone, cream and icing sugar in a large bowl until soft peaks form.
  • 3
    To serve, top coffee jellies with mascarpone cream and dust with chocolate.


Note Allow six hours for the coffee jelly to set.