Coffee-Flavoured Golden Cone

Coffee-Flavoured Golden Cone

by chef João Pupo


  • Base:
  • For each egg white 2 full tbsp sugar
  • For each three egg whites one cup of Torrié espresso coffee
  • Cream:
  • 150 g sugar
  • 100 ml cream
  • 20 g butter
  • 1 coffee cup Torrié espresso coffee


For the base, beat the egg whites to stiff peaks with a mixer. Add the sugar and continue to beat. With the mixer still on, slowly add the coffee. Bake at 140 °C in a oven-proof glass baking dish until it is golden but not dry inside (around one hour).

Meanwhile heat the sugar with 2 tbsp water. Let it boil until it starts to caramel. When it is light brown, add the cream and the butter. Bring it to a boil and add the coffee. Remove from the heat. Pour the sauce over the base. Serve hot or cold, as you prefer!