A fresh coffee dessert, ideal for the summer, and which will be appreciated by everyone. We will be able to serve it to all our guests, either the ones who have special dietary requirements and those who will just appreciate a light and fresh treat.  If coffee makes us a bit too “nervous” we can use the decaffeinated one.


Prep Time: 30 minutes | Sitting Time: 30 mins | Yields: it serves 8.


  • 200 G (1 cup) coffee
  • 10 G (1 tbsp) instant coffee
  • 200 G (1 cup) water, cold
  • 360 G (3 cups) icing sugar, sifted
  • Cocoa powder to sprinkle
  • Ice


  • 2 bowls, one bigger than the other, kept in the freezer
  • Electric whisk (hand mixer)


After making the coffee, pour it in the small bowl, add sugar and instant coffee when it is still hot, so they melt perfectly, then add the water and put it in the freezer.

Chill for 20 minutes, put ice in the bigger bowl, put the smaller on it and begin to mix using the electric whisk.

Begin to use the electric whisk at minimum speed and gradually increase it until maximum speed is reached. It must be whipped for a total time of 15-20 mins.

Serve in individual glasses or cups and sprinkle with cocoa powder through a sift.

If you do not serve it all immediately, the leftover needs to be whipped again.