Caramelised apple cake with Cointreau custard
This caramelised upside-down cake makes a sophisticated and indulgent dessert that is best served warm with the Cointreau custard
Boozy orange coffee
- Preparation and cooking time
- Prep:
- Easy
- Serves 1
Skip to ingredients
- 25ml Cointreau(or up to 50ml)
- 150ml freshly brewed black coffee(or up to 200ml)
- 1 tsp brown sugar(or up to 2 tsp), optional
- 50ml chilled double cream(optional)
Method
step 1
Pour the Cointreau into a warm heatproof glass. Add the freshly brewed black coffee and stir (add 1-2 tsp of brown sugar to make it sweeter if needed).
step 2
If adding cream, lightly whip the double cream until thickened. Very slowly pour the cream over the back of a teaspoon into the glass – this ensures it floats on top of the coffee in a layer.
