Iced Mocha Syllabub

  • Yield 4 servings

For coffee lovers, this is the ultimate dessert with a punch.

Iced Mocha Syllabub (page 208)
Phillip Jourdan


4 (8-ounce, 250 mL) tall jars, buttered
3 1/4 ounces dark chocolate (70%), melted (100 g)
1/4 cup granulated sugar (60 mL)
2 tablespoons instant espresso powder (30 mL)
1/2 teaspoon vanilla extract (2 mL)
pinch nutmeg
1/2 cup brandy (125 mL)
1/2 cup mascarpone cheese (125 mL)
2 cups heavy or whipping (35%) cream (500 mL)
2 cups softened coffee ice cream (500 mL)
1 tablespoon unsweetened cocoa powder (15 mL)


  1. In blender, process melted chocolate, sugar, espresso powder, vanilla, nutmeg and brandy until smooth.
  2. In a large bowl, using electric mixer at medium speed, beat mascarpone for 2 minutes, until creamy. Add cream and beat until stiff peaks form. Gradually add chocolate mixture, beating constantly. Fold in softened ice cream.
  3. Spoon into jars and refrigerate for 30 minutes. When you’re ready to serve, dust each jar with cocoa powder, dividing equally.


  1. Use homemade or the best-quality coffee ice cream for this recipe. To soften, place in the refrigerator for about 20 minutes.
  2. Do not substitute regular instant coffee for the espresso powder, because instant coffee does not have the same rich, aromatic flavor. Instant coffee would result in a bitter taste.

Excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 Robert Rose Inc. May not be reprinted without publisher permission.



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