Summary

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

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Instructions

1. 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.
2. Mix the mascarpone with the cold coffee and the vanilla sugar using the hand mixer.
3. 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.
4. 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.