INFO
A delicious italian dessert, this version has lots of cream and little alcohol…sorry Coco.
Details
Ingredients
- 200 gr of Mascapone (1 pack)
- 1 egg
- 50 gr of sugar
- 1 Orange Zest
- 1 Lemon Zest
- Black Espresso (with spoon of sugar)
- Amaretto (Italian liquor)
- Biscuit Champagne (Italian Biscuit)/Lady Fingers
Multiply quantities as you need…usual x4 when we have people over.
Method
- Separate yolk and white, keep both. Set the white aside
- Mix sugar and egg until it gets creamy
- Mix-in the mascapone
- Add the lemon and orange zests
- Mix the whites “en neige”, make sure they get nice and hard
- Incorporate carefully the white(s) to the yolk-sugar mix
- Pour 1 espresso, add some sugar and a splash of Amaretto (like 1/4 Tbsp)
- Place the biscuit at the bottom of a plate (with high sides)
- Pour the espresso onto the biscuits (get them wet…but not too much)
- Pour the mix onto the biscuits
- Place in the fridge
- Before serving, lightly sprinkle some cocoa powder onto the top of the dessert. I do this using a small mesh strainer.
- An couple of hours in the fridge is fine…but 8-12 hours is better and a full day just perfect.
Quick View
| Traditional | |
|---|---|
| Serve | 2 |
| Preparation Time | 15 mn + 105 mn rest min |
| Cooking Time | N/A |
| Temperature | |
| Authors | Pascal Crausaz / nan dorazio |
| Special |