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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Let it sit for a couple of hours. Serve well chilled and decorate with the remaining amarettini.
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