Mascarpone Cake
Material- Black coffee cool
- 2 tablespoons brandy or Kahlua
- 2 eggs, separated between the white and yellow
- 3 tbsp castor sugar
- 250 gr Mascarpone
- 250 gr cream, whipped
- 16 sponge finger biscuits (large size)
- 2 tsp dark brown powder
How to Make
- Place the coffee and liqueur in a bowl. Beat the egg yolks and sugar in small bowl for 3 minutes, or until thick and white. Enter the mascarpone and beat until well blended. Stir in cream with a spoon.
- Stir the egg whites until watery. Stir the cream mixture with a spoon, with a regular speed. Insert half at a time biscuits into coffee mixture. Then place on serving plates.
- Enter the remaining biscuits and repeat anoint with cream. Sprinkle cocoa powder on top. Chill in refrigerator for 2 hours, or until solid, serve.
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Published: 2011-04-12T06:41:00-07:00
Mascarpone Cake
Categories:
Black coffee cool,
Brandy,
Castor sugar,
Dark brown powder,
Dessert,
Kahlua,
Mascarpone,
Mascarpone Cake,
Sponge finger biscuits,
Whipped
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