A classic Italian dessert gets a delicious caffeine twist with a coffee caramel sauce and coffee hazelnut brittle.


  • 120g caster sugar

  • ¼ cup honey (melted)

  • 1 vanilla bean, split and seeds scraped

  • 500ml cream

  • 2 gelatine leaves

  • Coffee and caramel sauce

  • 220g caster sugar

  • 180ml cream

  • 100g butter

  • 40ml Nespresso coffee- Dulsao do Brasil (Pure Origin Espresso)

  • Coffee and hazelnut brittle

  • ¾ cup of caster sugar

  • 2 tbs. water

  • ½ cup hazelnuts (skin removed)

  • ½ a pod of Nespresso coffee (not brewed)- Dulsao do Brasil (Pure Origin Espresso)


  • 1.

    To make the brittle: Place the hazelnuts in a dry pan on medium heat. Swirl them in the pan for 3 minutes or until the hazelnuts start to get some colour. Place roasted hazelnuts in a clean tea towel and with the back of the pan smash the hazelnuts into small pieces.

  • 2.

    Line a thin baking tray with baking paper and scatter the small pieces of hazelnut.

  • 3.

    To make the caramel, add the sugar and water to a small pan over a moderate heat. Let the sugar dissolve and bring to the boil, let simmer and until it starts to turn golden brown. Be careful not to leave on the heat for too long as it will burn.

  • 4.

    Pour over the hazelnuts. Working quickly, tip the tray to spread the caramel over all the hazelnuts. Allow to cool completely in a dry area. Once hardened, break the brittle into desired pieces.

  • 5.

    In a medium saucepan on medium heat, combine the sugar and vanilla seeds. Melt until caramel in colour. Take care doing this, as it is easy to burn. Meanwhile, soak the gelatine leaves in some cold water until soft, and then squeeze out the water. In another saucepan heat the cream and honey (do not boil). Once hot, pour the cream into the caramel. Place back on the stove and stir consistently until well combined. Stir the gelatine into the cream and caramel mixture and strain through a fine sieve. Cool to room temperature.

  • 6.

    Pour into 125ml dariole moulds (plastic, as it is easier to demould) and place into the fridge until set. This should take at least 1-2 hours.

  • 7.

    For the caramel sauce: Heat the sugar in a saucepan until dark golden in colour (be careful not to burn). Remove from the heat and add the cream, coffee and butter. Whisk well until all the ingredients have come together.

  • 8.

    To serve: add a dollop of the caramel in the middle of the plate, demould the set panacotta and add a little brittle.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1771kj
  • Fat Total 104g
  • Saturated Fat 53g
  • Protein 12g
  • Carbohydrate 213g
  • Sugar 208g
  • Sodium 82mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Justine Schofield prepared developed this recipe as part of the 'Coffee Bean Intelligence' Masterclass for Nespresso by infusing a selection of fine coffee blends with gourmet dishes.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings