Ingredients
Scale
- 3 large eggs
- 1/4 cup cream cheese
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- 1/4 cup brewed espresso, cooled
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Beat the egg whites with cream of tartar until stiff peaks form.
- In a separate bowl, mix the egg yolks, cream cheese, and sugar until smooth.
- Fold the egg whites into the yolk mixture gently.
- Scoop dollops of the mixture onto the baking sheet and shape into rounds.
- Bake for 25-30 minutes or until golden.
- Let the cloud bread cool completely.
- Whip the heavy cream and mix with cocoa powder and coffee.
- Layer the cloud bread and cream mixture in a serving dish.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- For a richer taste, add a splash of coffee liqueur to the cream mixture.
- Make sure the cloud bread is completely cool before assembling.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg