Biscotti Biscuit Soufflé with Coffee Cream Sauce
Biscotti biscuit soufflé with coffee cream sauce is an elegant Italian-inspired dessert built from crushed biscotti, whipped egg whites and a silky coffee sauce. The Thermomix TM7 whisks the egg whites and cream to airy peaks with the butterfly whisk, grinds the biscuits finely and heats the sauce precisely, delivering a restaurant-worthy soufflé with minimal effort.
About this recipe
Biscotti biscuit soufflé with coffee cream sauce on the Thermomix TM7 is the kind of showstopping dessert recipe that turns a handful of pantry biscuits into a restaurant-style finale. Using your all-in-one kitchen machine, the amaretti and biscotti are ground to a fine crumb, the egg whites are whisked with lemon juice into glossy, stable peaks and the coffee cream sauce is gently heated until silky. What makes this dessert work so well in the TM7 is the combination of crunchy almond biscuits folded into an airy mousse-like base: the contrast between crisp crumb and cloud-soft soufflé is what guests remember. The sauce, made with strong brewed coffee, whipping cream and a touch of cornflour for body, coats the spoon without splitting thanks to controlled heating. Serve it straight from the oven for a dinner party, a festive Christmas dessert or an indulgent weekend treat when you want maximum impact with modest effort.
Preparation tips
- Fold the ground biscotti and amaretti crumb into the whisked egg whites with a large metal spoon using a figure-of-eight motion, so the air bubbles stay intact and the soufflé rises evenly in the oven.
- Serve the soufflé immediately once it comes out of the oven, as it deflates within minutes; have the warm coffee cream sauce ready in a jug so you can pour it at the table for the best effect.
- For a nuttier flavour, replace half of the caster sugar with finely ground amaretti crumbs, and brush the ramekins with unsalted butter before adding a dusting of biscotti crumbs to help the soufflé climb the sides.
Recipe variations
- Gluten-free version: use gluten-free biscotti and amaretti made with ground almonds, and confirm the cornflour is certified gluten-free; the texture stays airy and the almond flavour becomes even more prominent.
- Festive winter variation: add a pinch of cinnamon and a splash of amaretto liqueur to the coffee cream sauce, and top the baked soufflé with grated dark chocolate and crushed amaretti for a Christmas dinner finale.
Thermomix TM7 Benefits
- Grinding the biscotti and amaretti in the TM7 produces a fine, even crumb in seconds, giving the soufflé base its signature almond crunch. [Multi-Function]
- The Thermomix whisks the egg whites with lemon juice into glossy, stable peaks using the butterfly whisk, ready in minutes. [Time Savings]
- Heating the coffee cream sauce with sugar and cornflour happens at a controlled temperature, keeping it silky without curdling. [Precision Control]
- Weighing the caster sugar and cornflour directly in the mixing bowl with the built-in scale guarantees consistent sweetness and sauce thickness every time. [Time Savings]
- Whipping the cream for the sauce in the TM7 creates a light, spoon-coating texture far faster than whisking by hand. [Time Savings]
Ingredients
- caster sugar
- egg whites
- lemon juice
- biscotti
- amaretti biscuits
- unsalted butter
- egg yolks
- whipping cream
- cornflour
- strong brewed coffee