An inspirational recipe for coffee and chocolate-flavored dessert.

Dessert Dinner Evening


Shortbread with cocoa

300 g Flour

60 g Cocoa powder

320 g Debic Croissant

180 g Sugar

10 g Baking powder

5 g Sea salt

110 g Egg yolk

Coffee parfait (classic preparation)

30 ml Water

6 g Powdered gelatin

100 ml Sugar syrup

60 g Egg yolk

8 g Instant coffee

350 ml Debic Stand & Overrun 3x5L

Coffee parfait (alternative preparation)

500 ml Debic Parfait

8 g Instant coffee

Chocolate biscuit without flour

224 g Egg yolk

128 g Icing sugar

352 g Egg whites

128 g Sugar

150 g Dark chocolate 60%


Shortbread with cocoa (shortcrust pastry)

Mix all the ingredients in the specified order on the lowest setting.

Add the egg yolk last and briefly knead the mixture.

Store in the refrigerator.

Roll out the dough until it is 2.5 mm thick and cut out 13.5 x 3.5 cm rectangles.

Bake at 160°C for 14 minutes.

Coffee parfait - Classic preparation

Mix the water with the gelatin powder.

Boil the sugar syrup and pour onto the beaten egg yolk.

Stir until the temperature reaches 85°C and then add the gelatin mixture.

Stir in the instant coffee and allow to cool.

Whip the Debic Stand & Overrun and carefully fold into the other mixture. Use immediately.

Alternative preparation

Whip the Debic Parfait with the instant coffee until you have a smooth, creamy texture.

Chocolate sponge without flour

Firmly beat the egg yolk with the icing sugar.

Then beat the egg whites and sugar.

In the meantime, melt the chocolate to 40°C.

Mix everything together using a spatula and spread onto 2 60 x 40 cm baking trays.

Bake at 180°C for 8 minutes.

Coffee cream

Roughly chop the coffee beans and leave them in Debic Stand & Overrun overnight to infuse.

Then pass the mixture through a sieve, add sugar and whip to the desired consistency.


Spread two-thirds of the coffee parfait over one layer of chocolate sponge and cover with a second layer of chocolate sponge.

Press together firmly.

Cut in half widthwise and assemble one half on top of the other, using the remaining third of the coffee parfait to stick them together.

Press firmly again and put in the freezer.

Finishing touch

Cut into rectangles (13.5 cm x 3.5 cm).

Turn the rectangles on their side so that shortbread is facing and decorate with the coffee cream.