In today's health-conscious world, balance is key—indulgence has its place, especially when it comes to desserts. No celebration is complete without cake, regardless of your wellness routine. This summer, elevate your gatherings with our expert-tested Senseo Frappuccino Pie: a creamy, coffee-infused masterpiece that's as refreshing as it is luxurious.
INGREDIENTS
FRAPPUCCINO PARFAIT
• 350 ml whipping cream
• 100 g sugar
• 125 ml Senseo coffee
• 1 tsp Douwe Egberts instant coffee
• 4 egg yolks
COFFEE SAUCE
• 75 g sugar
• 70 ml strong Senseo coffee
• 60 g butter
HAZELNUT SOIL (CRUST)
• 65 g butter
• 60 g hazelnuts
• 100 g icing sugar
• 65 g flour
• 3 egg whites
• 1 tbsp apricot jam
• 1 tbsp hazelnut liqueur (e.g., Frangelico)
TOPPING
• 250 ml whipping cream
• 50 g sugar
• 1 bar dark chocolate, grated
REQUIREMENTS
• 2 pie tins
• 1 pie ring (smaller than pie tin)
• Piping bag
• Grater
• Senseo Extra Strong
PREPARATION
STEP 1
Begin with the Frappuccino parfait. Whip the cream to yogurt-like consistency. In a bain-marie (bowl over simmering water), whisk instant coffee, Senseo coffee, sugar, and egg yolks until lighter in color after 1-2 minutes—the eggs are gently cooked. Transfer to a stand mixer (or use a hand mixer) and beat until cold and fluffy. Ensure it's fully cooled before proceeding.
STEP 2
Gently fold whipped cream into the cooled coffee mixture. Line a pie tin with baking paper, insert a smaller pie ring, and pour in the parfait. Freeze for 3 hours.
STEP 3
Preheat oven to 180°C. Melt butter in a saucepan until lightly browned (browned butter adds nutty depth—keep warm, don't burn). Grind hazelnuts, icing sugar, and flour to a fine powder. Mix egg whites, apricot jam, and liqueur; combine with hazelnut powder. Stir in warm browned butter. Grease a pie tin, line bottom with baking paper, add batter, and bake 20 minutes until golden and firm.
STEP 4
For coffee sauce: In a heavy pan, caramelize sugar gradually, stirring until fully melted. Carefully add strong Senseo coffee (it may splatter), boil, and stir to a smooth syrup. Off heat, stir in butter. Cool completely.
STEP 5
Unmold cooled hazelnut crust onto a cake board. Warm the pie ring briefly with your hands to release parfait, peel off baking paper, and place atop crust.
STEP 6
Whip cream with sugar to stiff peaks. Pipe rosettes using a serrated nozzle. Sprinkle grated dark chocolate. Drizzle with coffee sauce and serve immediately.
Enjoy this showstopping treat!
