Fantastically Fluffy Cappuccino Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g mascarpone
- 250 g quark, (20% or 40%)
- 150 grams sugar
- 2 sachets vanilla sugar
- 1 small lemon (s), add the juice
- 4 teaspoons, heaped coffee powder, (cappuccino)
- 1 ½ cup cream
- 2 sachets cream stabilizer
- 4 tablespoon milk, as needed
Print Recipe
Pin Recipe Instructions
- Mix the sugar with a bag of vanilla sugar and cappuccino powder in a mixing bowl. Then add the quark and lemon juice and stir well with the mixer so that the sugar dissolves.
- Then only add the mascarpone and continue stirring. If it`s not sweet enough, you can add a little more sugar. Please note that the cream does not contain any other sugar apart from one sachet of vanilla sugar. If the mass is too thick and heavy, please add a little more milk or cream until it is nice and smooth, otherwise the mass will be too firm later.
- Beat the cream with the cream stabilizer and the second sachet of vanilla sugar until stiff and carefully fold in well. Put the whole thing in the refrigerator, the longer it permeates, the better it tastes. It is best to let it sit overnight.
- Depending on your taste, you can cover the whole thing with a chocolate sauce.
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