Chocolate & hazelnut biscotti
These crunchy biscuits are great with coffee, or served with chilled sweet wine for dipping
Vietnamese egg coffee
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 4
Skip to ingredients
- 4 egg yolks
- 150ml condensed milk
- 1 tsp vanilla extract
- 200ml strong espresso(approx 4 x double espressos)
- dark chocolategrated (optional)
Nutrition: per serving
- kcal187
- fat9g
- saturates3g
- carbs21g
- sugars20g
- fibre0g
- protein6g
- salt0.1g
Method
step 1
Put the egg yolks, condensed milk and vanilla extract in a large mixing bowl. Whisk with electric beaters for at least 5 mins or until pale and foamy.
step 2
Put 4 heatproof glasses or ramekins into slightly larger bowls that have been half-filled with boiling water (this will keep the coffee in the glasses hot for longer).
step 3
Pour the freshly brewed coffee into the glasses, reserving 2 tbsp, then top with scoops of the egg mixture. Drizzle the remaining coffee on top so that it stains the topping and sinks in. Scatter over a pinch of the grated dark chocolate, if you like. Serve immediately, with spoons.
