Latte Macchiato Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon coffee powder (espresso), soluble or 50 ml cold, strong coffee
- 4 tablespoon water, boiling
- 250 g mascarpone
- 250 g low-fat quark
- 4 tablespoon amaretto
- 50 grams sugar
- 125 g whipped cream
- 1 packet vanilla sugar
- 2 teaspoons cocoa powder for dusting
Print Recipe
Pin Recipe Instructions
- Dissolve the espresso powder in 4 tablespoons of boiling water, then leave to cool a little.
- Then briefly stir the mascarpone, low-fat quark, amaretto and sugar with the whisk until smooth. Divide the mascarpone quark cream in half and stir the espresso into one half.
- Now layer the espresso cream and the mascarpone quark cream alternately in 4 glasses. Cover the glasses with aluminum foil and leave to freeze in the freezer for about 2-3 hours.
- Now whip the cream and vanilla sugar until stiff. Spread the cream on top of the cream and finally dust the cocoa powder over it.
- Tip: For a larger company, simply prepare double the amount of the cream, then fill a loaf tin lined with cling film and freeze.
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