Summary

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

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Instructions

1. Dissolve the espresso powder in 4 tablespoons of boiling water, then leave to cool a little.
2. 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.
3. 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.
4. 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.
5. Tip: For a larger company, simply prepare double the amount of the cream, then fill a loaf tin lined with cling film and freeze.