Ingredients
500 g Mascarpone Quescrem
400 g cream 35% M.G.
150 g sugar
40 g egg yolk
1 c/s of soluble coffee
15 g almond liqueur
Cocoa powder
Preparation
1
Place the egg yolks in a bowl with the sugar, cook the yolks in a bain-marie until they whiten, add the almond liqueur, beat for a few seconds more and remove from the bain-marie. Allow to cool and add the Quescrem mascarpone and cream, whip until smooth and lump-free. Add the soluble coffee and mix.
2
Place in a piping bag with a nozzle and fill the desired pieces, sprinkling with cocoa.
