Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 100 g wholemeal shortbread biscuits
- 50 g almond (s), round
- 20 g coconut flakes
- 1 tablespoon cocoa
- 2 tablespoon sugar, brown
- 75 g butter
- 175 g Philadelphia
- 150 g mascarpone
- 2 tablespoon condensed milk, sweetened
- 50 g powdered suar
- 100 g dark chocolate
- 100 g milk chocolate
- 250 g cream
- 1 squirt lemon juice
Print Recipe
Pin Recipe Instructions
- It is best to put the whole wheat butter biscuits in a freezer bag and crumble them with a rolling pin. Add coconut flakes, almonds, cocoa and sugar and stir well. Melt the butter in a saucepan, add to the biscuit mixture and mix.
- Press the crumbs into the bottom of the jars approx. 0.5 - 1 cm thick, so that a biscuit base is formed. Put the glasses in a cool place.
- For the cream, stir together the cream cheese, powdered sugar and condensed milk. Fold in the mascarpone and add lemon juice to taste. Spread the cream on the biscuit bases, smooth out and put in a cool place.
- Carefully bring the cream to the boil, remove from the heat and melt the chocolate in it to create a ganache. Let the ganache cool and distribute evenly over the glasses.
- Put the glasses in a cool place until ready to serve.
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