Mascarpone Coffee Cream with Berry Fruits

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	50 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

250 g mascarpone
300 g whipped cream
3 teaspoon coffee powder, instant or 2 tablespoon very strong espresso
2 tablespoon sugar
1 packet vanilla sugar
12 wafer rolls with chocolate or other waffle biscuits with a chocolate coating
8 tablespoon berries your choice
4 tablespoon chocolate sauce
Mint for garnish

Mascarpone Coffee Cream with Berry Fruits

Instructions

Mix instant coffee powder with 2 tablespoons of hot water (or brew fresh espresso with the highest strength in the fully automatic machine). Let the coffee cool down well in the refrigerator.
Mix the mascarpone with the cold coffee and the vanilla sugar using the hand mixer.
Whip the cream until stiff, gradually pouring in the sugar. Carefully fold the whipped cream into the coffee and mascarpone cream. Put the cream in the fridge for about 1/2 hour.
Pour 2 heaped tablespoons of cream into each of 4 dessert glasses. Briefly crush two wafer rolls per glass with your hands, place on top of the cream and spread the rest of the cream on top. Cover with the berries, decorate with mint and a whole wafer roll and pour 1 tablespoon of chocolate sauce over each.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.