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Coffee Jelly With Mascarpone Whipped Cream

A fun summer dessert of coffee jelly served with luscious mocha whipped cream.
Prep Time20 mins
Cook Time8 hrs
Course: Dessert
Cuisine: American, Japanese
Servings: 5 servings


For the Coffee Jelly - Please follow Just One Cookbook vegan recipe link here

    For the Mocha Mascarpone Cream

    • 8 oz mascarpone cream , very cold
    • 1.5 cup heavy whipping cream , very cold
    • 1-2 tablespoon unsweetened cocoa powder, sifted
    • ½ cup powdered sugar
    • ¼ tsp powdered cinnamom or vanilla


    • Prepare coffee jelly base according to the recipe. Pour it in individual cups and let set overnight.

    For the Mocha Mascarpne Whipped Cream

    • Place your mixing bowls and hand beater attachments in the freezer for 30 minuutes.
    • Add the mascarpone chesse, sifted cocoa powder and cinnamon into a large bowl and beat on medium low speed for 45 seconds or so.
    • Slowly start adding heavy cream about ½ cup at a time and beating on low speed at the same time. You will first see that the cheese is turning liquid but dont worry.
    • Increase the speed once you have added all the heavy cream, increase the speed and beat on medium high for about 8-10 minutes till you see soft peaks.
    • Add the powdered sugar next and continue to beat on low speed until all the sugar has been mixed. The resulting cream should have soft peaks and appear fluffy & cloudy.
    • Chill till you are ready to assemble.

    Assemble the Coffee Jelly Dessert

    • Add generous spoons of mich whipped cream on top of jelly, add nuts, shaved chocolate or fruits of choice. Serve chilled.


    1. The coffee jelly recipe uses agar agar so its suitable for vegetarians. 
    2. Use a good quality instant coffee powder for a delicious tasting jelly. 
    3. You can serve with a scoop of chocolate ice cream instead of whipped cream.