Summary

Ingredients

• 125 ml cream
• 125 ml milk
• 5 egg (s), class M - for me it was 290 g
• 20 g coffee powder, instant
• 1 pinch (s) salt
• 100 g suar
• 200 g cream, whipped
• 200 g biscuit (s), (Amarettini)

For decoration:

• Whipped cream
• Biscuit (s), (crumbled amarettini)

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Instructions

1. Bring the milk to the boil with 125 ml of cream and the powder coffee. Then take it off the stove and let it steep for about 10 minutes.
2. Put two thirds of the amarettini in a freezer bag and crumble them relatively finely with a rolling pin.
3. Separate eggs.
4. Mix the egg yolks with the coffee mixture in a bowl and whip over a hot water bath until thick and creamy.
5. Then beat until cold. To do this, I put a cooling sleeve under the bowl - it goes faster that way.
6. Beat the egg whites with a pinch of salt until stiff. Let the sugar trickle in.
7. Whip 200 ml cream until stiff and fold into the coffee cream with the crumbled amarettini and egg whites and fill into 6 bowls. A special gag is to serve the cream in large coffee bowls.
8. Place in the freezer for about 3 hours.
9. Roughly crumble the remaining amarettini with a rolling pin.
10. To serve, add whipped cream to the cream and sprinkle the crumbled amarettini over it.
11. If the cream is too hard for you (ice cream), you can leave it at room temperature for 5-10 minutes before consuming it.
12. This dessert is a wonderful way to end a festive meal!
13. Tip: This cream also tastes wonderful if it has only been chilled for 3/4 hour to hour in the freezer - the main thing is that it is nice and cold!
14. And: Don`t skimp on the cream - it`s important. It is better to make smaller portions - this way, enjoyment is maintained with fewer calories.