Flourless, no-bake creamy coffee cake recipe

Hydrate the gelatine in half a glass of water. Set aside for 5 minutes.

Heat a third of the cream and add the instant coffee, stir until blended. Add the cream cheese and stir over low heat.

Add the gelatine from step 1, stir for 30 seconds and remove from the heat.

Whip the cream with the sugar. Add the previous mixture to the cream, little by little and with wrapping movements.

Pour into a mould and set aside in the fridge for at least 4 hours.

Sprinkle chocolate and garnish blueberries, pistachios and coffee. Serve and enjoy!