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Video
Ingredients
- 18 small cups
- 2 cups freshly brewed espresso coffee
- 1 1/2 tablespoons of sugar
- 2 tablespoon of Kahlua coffee liqueur (optional)
- 1 ib mascarpone cheese (450 grams)
- 2 cups heavy whipping cream (480 ml)2/3 cups of sugar (135 grams)
- 1/3 cup of cocoa powder
- 2 package sleeves of Savoiardi cookies
- Dark chocolate espresso beans for decoration
- The first thing is to make your espresso and add your 1 1/2 tbsp sugar and liqueur and let it cool.
Instructions
- 1. Chill your heavy whipping cream in the freezer for about 10 minutes.
- 2. Now add half of the sugar and whip until firm.
- 3. Do not over-whip, add rest of the sugar to the mascarpone and start whipping until light and fluffy. (this should take 3-4 minutes).
- 4. Fold together the mascarpone and whip cream, it will be a light, fluffy cream, keep it in the fridge as you prepare the cups.
- 5. Place your small cups or glasses in a cookie sheet as this makes for easy maneuvering and later storing in the fridge.
- 6. Snap a Savoiardi in half and dip in the espresso, In and out, and don’t oversaturate.
- 7. Now place the cookie at the bottom of each cup.
- 8. With a star tip attached to a piping bag filled with the cream create swirls or multiple stars in each cup.
- 9. Coat the top with cocoa and decorate with the chocolate espresso beans.Remember Food is Love!
