Cappuccino and Mascarpone Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 6 sheets gelatine, white
- 4 egg whites
- 600 g mascarpone
- 120 g powdered suar
- 1 packet vanilla sugar
- 6 tablespoon milk
- 2 sachets coffee powder (cappuccino powder), instant
- 400 ml cream
- Cocoa powder
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in water, beat the egg white until stiff. Mix the mascarpone with the powdered sugar and vanilla sugar.
- Heat the milk, remove it from the stove and dissolve the cappuccino powder and the squeezed gelatine in it. Cool and add to the mascarpone. Stir in the egg whites.
- Whip the cream until stiff and fold in as well. Let it set in the refrigerator.
- Before serving, whip again briefly and sprinkle with cocoa.
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