Summary

Ingredients

• 3 sachets biscuit (s) (egg biscuits), 200 g each
• 300 ml whipped cream
• 3 tablespoon egg liqueur or cream liqueur
• 500 ml whipped cream
• 250 g mascarpone
• 1 teaspoon, heaped coffee powder, soluble
• 2 teaspoons water, hot

For the glaze:

• 300 g sour cream
• 3 tablespoon powdered drinks, e.g. Kaba
• 3 tablespoon sugar

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Instructions

1. Dissolve the coffee powder in hot water and let it cool down.
2. Mix 300 ml of whipped cream with egg liqueur or cream liqueur, soak the egg cookies (only dunk the upper part of the cookies in the first layer, the whole cookies in the second and third layers) and lay out on a baking sheet lined with baking paper. On the second row, place the egg biscuits upside down in the spaces in between.
3. Whip 500 ml of whipped cream until it is half stiff, mix with mascarpone and coffee so that it thickens. Spread on the cookies of the second layer. Place the third layer of egg biscuits on top, press in lightly.
4. Mix the ingredients for the glaze and bring to the boil over low heat. Pour cold water into a bowl, place the pot in the water and let it cool a little while stirring. Then spread it on the top layer of cookies. Put in a cold place and let it steep for 3-4 hours.