Ingredients FOR THE BAVARIAN

• 300 g milk
• 120 g
• 50 g coffee beans
• 4 g agar-agar
• 350 g
• 1 disc of sponge cake
• liqueur of your choice

Ingredients FOR JELLY

• 250 g espresso coffee
• 40 g sugar
• agar-agar

For the Bavarian
Boil 300 g of milk with 120 g of sugar and 50 g of coffee beans for 3 minutes, then turn off and leave to infuse for 5 hours. Filter the mixture to remove the grains, reheat it and dissolve 4 g of agar ‑ agar in it. Leave to cool and, as soon as it begins to thicken, add 350 g of whipped cream. Place 1 disc of sponge cake in a springform pan (ø 18 cm), brush it with a liqueur of your choice and pour over the Bavarian. Place in the refrigerator for 6 hours.

For the jelly
Prepare 250 g of espresso coffee and mix it with 40 g of sugar. Bring it to the heat and dissolve 1/2 teaspoon of agar ‑ agar in it, then allow to cool. Pour the gelatin over the Bavarian cream before it starts to set in an even layer.

To complete
Decorate the cake with partially crushed coffee beans.

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