Iced coffee and amaretti soufflé

These light delights are the perfect sweet to end a Valentine's meal with, served up with some fresh berries.

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Cooking time:

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Serves: 6

12-15 amaretti crushed to chunky crumbs

3 egg whites

200g sugar

60ml water

20ml of strong cold coffee

15ml of Tia Maria or Grand Marnier ( optional)

350ml double cream

6 ramekins

  1. Prepare your ramekins by securing a collar of non-stick baking parchment around them, to stand about 5cms above the rim.
  2. Dissolve the sugar in the water and heat gently. When dissolved bring to the boil and boil for 3 minutes until thick and syrupy.
  3. In the meantime whisk the egg whites slightly until just before soft peak.
  4. When the sugar syrup is ready, pour in a slow steady stream over the egg whites while still whisking. (It is also called Italian meringue.) Keep whisking until all sugar syrup is incorporated and the mixture cools down (approx. 5-8 minutes)
  5. Whip the cream in a separate bowl until soft peaks. Gently mix in the coffee and Tia Maria, then lightly fold into the egg white mixture.
  6. Spoon into the ramekins until they are about ¾ full.
  7. Sprinkle on a thick layer of the crushed amaretti, then cover with another thick layer of soufflé mixture until it stands about 2cms above the rim. Smooth slightly then place in freezer overnight or at least for a couple of hours.
  8. When ready to serve, carefully remove the parchment sleeves and top with some extra crushed biscuits.

This month, Lucinda Hamilton from Cocolicious shares her divine recipes for Wealden Sweethearts on St Valentine's Day. Here at Wealden Times we're delighted to be sharing some sneaky snippets of exciting Cocolicious news! Soon you'll be able to enjoy goodies like these, but made for you by Lucinda and her team, at the first Cocolicious Pâtisserie Café, which will be opening in Cranbrook this spring.

Lucinda has been a lifelong devotee of divine food - having trained in Switzerland and then in London with Anton Mosimann - and the café will offer the very tastiest daytime treasures from coffee and cake, to lovely lunches and teatime treats. To find out more, visit

Photographs: David Merewether
Recipes Type: Puddings & Baking