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The Ingredients of De’Longhi
PrimaDonna Avant
Vintage Icona
Lattissima +
Dolce Gusto Genio
De’Longhi’s stylish heritage and focus on
innovation has made them the number one
Italian coffee machine brand in the UK.*
De’Longhi knows a thing or two about how to
make a great cup of coffee, whether your
favourite is a strong espresso or a creamy
caffé latte, we have the best machines for
the perfect results.
Our range of Bean to Cup, Pump Espresso,
Pods and Capsule machines will all deliver a
great crema-rich espresso for you to use as a
basis for these fabulous recipes that we’d like
to share with you. Enjoy!
*GFK July 2012

Truffle and Amaretti slice
Serves: 8
Takes 20 minutes to make, plus 6-8 hours chilling
Ingredients:
• A little butter, for greasing
• 3 tbsp liquid glucose
• 450ml double cream
• 160g soft amaretti biscuits
Method:
1. Grease and line a 1kg loaf tin with a little
butter and baking paper or cling film. Put
the amaretti biscuits into a food processor
and whizz until they resemble breadcrumbs.
Place half of the biscuits into the base of the
tin.
2. Melt the chocolate and glucose in a bowl
over a pan of simmering water, until melted.
Set aside to cool a little.
3. In a separate bowl, whisk the cream until
just starting to thicken. Fold half the cream
into the chocolate mixture until evenly
mixed.
4. Fold in the cooled coffee and the
remaining cream. Spoon half the chocolate
mixture onto the crushed biscuits.
• 300g plain chocolate, at least 70
per cent cocoa solids
• 5-6 tbsp freshly made strong
espresso coffee, cooled
5. Next, spoon over the remaining
chocolate mixture, smoothing the surface
with a palette knife. Chill for 6-8 hours
until set.
6. To serve, carefully invert onto a serving
plate and discard the baking paper or cling
film. Cut into slices and serve with an
espresso coffee.
TIP: try folding in some dried cherries or
chopped almonds with the coffee and the
remaining cream at step 4. Ginger also
works well with this recipe, so for another
variation, try using ginger snaps instead of
the amaretti biscuits fold in a little
chopped stem ginger with the coffee and
the remaining cream, at step 4.
For information and images please contact: clarion.delonghi@clarioncomms.co.uk

Affogato
Serves: 4
Ready in 15 minutes
Ingredients:
• 12 soft amaretti biscuits
• 4 tbsp Marsala or dessert wine
• 150ml hot, freshly-made espresso coffee
Method:
1. Crumble 3 biscuits into the base of 4
heatproof serving glasses or dessert bowls.
Pour 1 tablespoon of Marsala into each
glass and leave to soak for 10 minutes.
2. When ready to serve, make the espresso
coffee. Place 2 scoops of the ice cream into
each glass or bowl, pour over the coffee and
sprinkle with the chocolate. Serve at once.
• 8 scoops coffee or vanilla ice cream
• 10g plain chocolate, finely grated
For information and images please contact: clarion.delonghi@clarioncomms.co.uk

Cappuccino Cake
Serves: 8-10
Takes 15 minutes to make, 25-30 minutes to
bake, plus cooling
Ingredients:
• 100g unsalted butter, softened, plus
extra for greasing
• 50g cocoa powder
• 3 medium eggs
• 90ml freshly made espresso coffee,
cooled
• 175g self-raising flour, sifted
Method:
1. Preheat the oven to 180°C/fan160°C/gas
mark 4. Grease and line the base and sides
of 2 x 20cm round x 4cm deep loose-
bottomed cake tins with a little butter and
baking paper.
2. Whisk together 6 tablespoons of boiling
water and the cocoa powder in a large
mixing bowl, to form a smooth paste. Add
all the remaining cake ingredients and whisk
using an electric hand whisk until the
mixture is smooth with a batter-like
consistency.
3. Divide the cake mixture evenly between
the prepared cake tins and smooth the
surface.
• 11⁄2 tsp baking powder
• 275g caster sugar for the filling
• 150ml double cream
• 1 tbsp strong espresso coffee
• 1 tbsp cold coffee grounds (the
ones left over from making the
coffee)
4. Bake in the oven for 25-30 minutes or
until the cakes are firm to the touch and
just shrinking from the sides of the tins.
Remove the cakes from the oven and
turn out straightaway onto wire racks.
Leave to cool completely.
5. When ready to assemble the cake,
whip the cream until it just holds it’s
shape. Fold in the cooled coffee and
coffee grounds, then spread the coffee
cream over the base of 1 cake. Top with
the other cake and serve, with a cup of
your favourite coffee.
For information and images please contact: clarion.delonghi@clarioncomms.co.uk

For information and images, please contact 020 7479 0910
or
clarion.delonghi@clarioncomms.co.uk