Summary

Ingredients

For the cream:

• 300 ml espresso
• 210 ml milk
• 6 egg yolks
• 210 g mascarpone
• 1 pinch (s) salt
• 75 grams sugar
• 1 stick cinnamon

For the syrup:

• 75 grams sugar
• 25 ml espresso
• 75 ml water

For decoration:

• Chocolate bean (s), (coffee beans)
• 50 g dark chocolate
• 25 g chocolate, white
• 1 teaspoon butter

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Instructions

1. For the syrup, put the sugar and water in a saucepan and bring to a boil over low heat until the liquid thickens and is syrupy. Add the espresso, mix, allow to cool to room temperature and then continue to cool in the refrigerator.
2. For the cream, heat the espresso with the milk, the pinch of salt and the cinnamon stick and brew for a few minutes. Beat the egg yolks with the sugar in a mixing bowl for approx. 5 minutes until the color has faded. Remove the cinnamon stick and carefully add the hot espresso milk mixture to the egg yolk, stirring continuously. Put the whole thing back into the pot, heat and simmer until a thick, creamy consistency is achieved. Put the cream in a bowl, cover with cling film, first let it cool down to room temperature, then put it in the fridge for further cooling and then stir in the 210 g mascarpone.
3. For the decorative chocolate leaves, draw the desired shapes on parchment paper (e.g. squares or circles), turn the parchment paper over and place it on a white background to see the drawing better. Melt both types of chocolate separately using a water bath and stir some butter into the dark chocolate. Fill the molds with the dark chocolate and pull strings over them with the white chocolate (see video). Put the whole thing in the fridge to cool down.
4. Use a syringe, a piping bag or a spoon to pour a layer of cream into the jars, then spread a layer of syrup on top, put another layer of cream on top and repeat the process until you have about 3 - 4 layers of cream. Cover the last layer with a little cocoa or cinnamon, insert a decorative chocolate leaf and decorate with chocolate coffee beans.