Ingredients 2 whole eggs 3 tablespoons of sugar 200 gr. of very cold Mascarpone cheese or cream cheese 200 g of very cold cream Vanilla essence 1 lt. of filter coffee Coffee liqueur 1 large package of vanilla wafers Bitter cocoa powder
Preparation In a steel or glass bowl, beat the eggs with the sugar until they double in volume (letter point). Whip the cream and finally add the whipped cheese and flavor with vanilla essence. Fold into the eggs. These procedures can also be done all together in a single bowl using a high-capacity electric mixer to quickly emulsify: first the sugar with the eggs, then the cream, and finally the cheese. In a glass or earthenware container, first spread a thin layer of cream, then soak the vanilla wafers in the hot coffee with the addition of liqueur (they must be well moistened), then make a layer of wafers; they must be tightly packed together. Sprinkle with unsweetened cocoa each time. Then, add another layer of cream, repeat until you have three layers of vanilla, and finish with one of cream; refrigerate. Tip: Sprinkle the last layer of cocoa before serving.
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