Make this creamy coffee cookie doughnut without turning on the oven! It’s a quick and easy recipe. This delicious doughnut is perfect for dessert or breakfast. You can also enjoy it as a snack. Gather the ingredients and let’s concoct this gourmet pastry together. It’s so sublime, everyone’s sure to love it.

Preparation time : 35 minutes
Serves 6

3 egg yolks
150 g sugar
40 ml water
200 g dessert cream
300 g mascarpone cheese
200 g boudoirs
200 ml sweet coffee
2 teaspoons instant coffee
8 g gelatin

How to make the creamy coffee cookie doughnut?

Soak the gelatine in cold water for 10 min. Line a doughnut tin with cling film. Halve the boudoirs and dip half in the cold, sweet coffee. Place them in the bottom of the doughnut mould and leave to rest in the fridge.

Start whipping the yolks. Place the sugar and water in a saucepan and boil for 5 minutes until a thick white syrup forms. As soon as it’s ready, pour it over the yolks and whisk for 15 minutes, until the mixture is white and frothy. Heat a few spoonfuls of dessert cream and melt into the instant coffee and pressed gelatine. Cool and pour over the yolks. Stir until smooth. Whip the cream and, as soon as it has set, add the spoonful of mascarpone, until you have a very compact mixture. Pour this cream over the yolks and mix well.

Take the boudoir-lined doughnut tin and pour the coffee cream into it. Soak the remaining cookies and place them on the surface of the doughnut. Cover with cling film and refrigerate for at least 8 hours.

Once the resting time has elapsed, remove the creamy coffee cookie doughnut from the tin. Sprinkle with bitter cocoa and serve in slices.