Summary

Ingredients

• 8 ladyfingers
• 3 tablespoon coffee, cooked (espresso), stronger, chilled
• 6 tablespoon liqueur (coffee liqueur)
• 3 egg yolks
• 250 ml cream
• 250 ml mascarpone

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Instructions

1. Mix the espresso and coffee liqueur and soak the ladyfingers with it.
2. Peel off the egg yolk with the cream to the rose and stir cold - this works well with a whisk in a KitchenAid. Then add the mascarpone and stir in well. Finely chop the ladyfingers and add to the mixture. Then fill everything in the ice cream machine and let it freeze in approx. 30 - 40 minutes.
3. Tip: If you want, you can add the pulp of half a vanilla pod to the cream.