Terms and Conditions




Whitney Terrell

I love Nespresso machines because you can create so many of your favorite drinks. From lattes to cappuccinos to iced coffee, the large variety of coffee flavors also comes in handy.  While some people may want to enjoy their coffee in the morning, here is a great dessert recipe to accompany an iced coffee in the evening.


SERVES 6 - PREPARATION TIME: 20 minutes - COOKING TIME: 15 minutes - COOLING TIME: 2 hours

INGREDIENTS: 6 Vanilio capsules (6 x 40 ml) - One bar of dark chocolate, regular thickness. Biscuit: 180 g flour - 100 g icing sugar - 100 g butter - 40 g crushed almonds - 40 g chopped almonds - 1 egg - a pinch of salt. Marshmallow: 2 egg whites - 125 g sugar - 25 g honey - 6 tbsp. water - 4 gelatine sheets - 30 g icing sugar - 30 g cornstarch. Topping: 50 g dark chocolate - 5 cl single cream.

Preheat the oven to 180°C (350°F, gas mark 4). Place flour, sugar, butter, almonds and salt in a food processor, add the egg and mix until it forms a ball. Spread mixture in to a 5 mm-thick rectangle on a sheet of greaseproof paper. Prick with a fork, pre-cut into 12 small rectangles, and bake for 15 minutes and allow it to cool.

For the marshmallow, soak gelatine in cold water. Boil sugar, water and honey for 5 minutes on a high heat. Remove from burner and add drained gelatine. Froth egg whites and pour in syrup, while whisking, until mixture cools. Mix icing, sugar and corn starch. Using a sieve, dust half the dry mixture into a rectangular mold, pour marshmallow on top and sprinkle with remaining mixture. Chill for 2 hours.

Heat chopped chocolate and cream, stirring constantly. Layer biscuit, chocolate, marshmallow, melted chocolate and biscuit. Serve with an affogato-style Vanilio: place a small scoop of vanilla ice cream in a glass and prepare the Grand Cru on top.