> 65 min
In the top
  1. Lay out mascarpone into a deep bowl and whip until smooth.
  2. Separate the whites from the yolks. Whip a half of powdered sugar and yolks until it turns white. Add gradually into mascarpone.
  3. Separately whip whites and the second part of powdered sugar. Add carefully into cheese mix.
  4. Mix the cooled coffee and liqueur in a wide bowl.
  5. Dip a third of savoiardi cookie into coffee mix. Lay out on a form bottom.
  6. Cover with a part of cream. Then repeat a layer of the soaked cookies and cream.
  7. Put the form into the fridge for 3 hours. Strew with cocoa, decorate with mint and coffee beans before serving.



500 g



Strong coffee

200 ml

Savoiardi cookies

300 g

Powdered sugar

100 g

Cocoa powder

20 g
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