200ml double cream
4 egg yolks
75ml granulated sugar
500 g mascarpone
200 g savoardikex
5 tablespoons strong coffee
1 finely grated tone bean
1 tablespoon cocoa powder
Whip the cream and 1 tablespoon sugar until stiff.
Whisk egg yolks and the remaining sugar and tonka bean to a creamy paste.
Add the mascarpone and cream, a little at a time, and stir into a fluffy cream.
Mix strong coffee in a bowl.
Add savoardikex the base of an oblong or square shape.
Bring a small spoonful of the coffee mixture and drizzle a little of the mixture over the biscuits. Put gently, biscuits suck quickly ate up the mixture, they should not get soaked, but just get a slight taste of coffee. Spread a layer of the mascarpone cream over the biscuits, then layering the biscuits and cream, and finish with a layer of cream.
Let stand in refrigerator for at least an hour. The dessert can be prepared the day before serving.
Sift the cocoa when the dessert is served.
-
Follow
Following
Already have a WordPress.com account? Log in now.
DINNER BANK 
this looks incredible!!
LikeLike
Thank you so much 🙂 And very easy to do 🙂
LikeLike
Wow this is awesome 🙂 yummy!
LikeLike
Thank you so much 🙂 Its divine 🙂 I couldnt stop eating it 🙂
LikeLike
Looks delicious 🙂
LikeLike
Thank you so much 🙂 It is for sure 🙂
LikeLike
This looks delicious!
LikeLike
Yes it is for sure 🙂 Try it as Im sure you will love it 🙂
LikeLike
yum!! this looks absolutely lovely!
LikeLike
Thanks 🙂 Try it, its amazing 🙂
LikeLike
This looks simply heavenly.
LikeLike
Thank you so much 🙂
LikeLike