Summary

Ingredients

• 3 egg yolks
• 50 g suar, finer
• 200 g cream
• 200 g mascarpone
• 50 g almond (s) (spiced almonds), chopped, see my recipes

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Instructions

1. Whip the egg yolks with the sugar in a water bath until creamy, stir in ice water until cold. Stir in the mascarpone, whip the cream until stiff. First fold in the whipped cream and then the chopped spicy almonds.
2. Pour the mixture into 8 small timbale molds or espresso cups and freeze covered for at least 2 hours.