Grappa Cream

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 2 hrs 20 mins
Course Dessert
Cuisine European
Servings (Default: 10)

Ingredients

  • 200 g biscuit (s) (Amarettini)
  • 30 g butter
  • 250 g cream
  • 500 g mascarpone
  • 500 g quark
  • 100 g suar
  • 1 teaspoon vanilla sugar
  • 120 g amaretto
  • 40 g rappa
Grappa Cream
Grappa Cream

Instructions

  1. Put the amarettini in the food processor - tip: keep a few biscuits for later decorating the cream - and then chop up. Then melt the butter in a pan and carefully toast the biscuit crumbs and let them cool.
  2. Whip the cream until stiff. Mix the other ingredients with the exception of the grappa and then fold in the cream. Now pour 1/3 of the cream into a bowl, sprinkle with some of the cooled biscuit crumbs and drizzle with 1/3 grappa. Fill in two more layers.
  3. Let it sit for a couple of hours. Serve well chilled and decorate with the remaining amarettini.

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