Summary

Ingredients

• 60 g biscuit (s), (Cantuccini)
• 1 egg (s)
• 30 grams sugar
• 1 point vanilla sugar
• 5 tablespoon espresso, cold
• 300 g whipped cream
• some cocoa powder or chocolate rolls for garnish

Print Recipe Pin Recipe

Instructions

1. Put 6 paper liners in the muffin tin (depending on the paper thickness of the cups, use 2 cups each).
2. Roughly chop the biscuits and distribute them in the molds.
3. Whip the sugar, egg, vanilla sugar and espresso until creamy. Whip 200 g cream until stiff and fold in. Distribute evenly in the molds. Freeze covered at least overnight.
4. Whip 100 g cream until stiff, decorate the tartlets and decorate with cocoa or chocolate.