Dinner party desserts made with coffee – hot coffee soufflé

beansIf you’re a little more confident in the kitchen, try impressing your guests with this coffee soufflé, served with a spiced cream flavoured with cardamom pods. As with any soufflé, the trick is not to overcook it – it should be soft in the middle and crisp on the outside. Make sure the oven is really hot before you put the dish in, resist the temptation to check on it partway through the cooking, and you should get a perfect result.


  1. Preheat the oven to 200 degrees centigrade, and butter a 1.5 litre soufflé dish.
  2. While the oven’s heating, start by preparing the spiced cream. Lightly crush the cardamom pods, and put them in a saucepan with the cream. Bring to a boil, then remove from heat and allow to stand for 15 minutes. Strain, then put in the refrigerator until needed.
  3. Put the milk in a saucepan, add the coffee and bring to a boil. Remove from the heat, and leave to stand for about 15 minutes.
  4. Whisk the egg yolks with 120g of the caster sugar until really light and fluffy. Trapping air in at this stage is what will cause the soufflé to rise, so spend some time on this stage.
  5. Whisk in the flour, then strain in the milk, whisking constantly until combined.
  6. Pour the batter back into the saucepan, then bring to a boil, whisking constantly until it thickens. Remove from the heat, and add the coffee liqueur.
  7. Whisk the egg whites until they stand up in stiff peaks. Fold in the remaining caster sugar, and carry on whisking until you have a glossy meringue.
  8. Fold the meringue into the coffee mixture, and pour the finished batter into the dish.
  9. Bake for 20 – 25 minutes until well risen and firm on top. Serve immediately with the spiced cream.

For a wide range of top quality coffee beans, suitable for all uses, please visit our coffee beans page at the Wholesale Coffee Company website. We also stock a range of flavoured syrups in our coffee ingredients section, perfect for making coffee drinks or for using in recipes.