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- Ingredients
- Recipe
- Egg4 unit(s)
- Refined sugar1/2 cup
- Mascarpone cheese360 g
- Champagne biscuit24 unit(s)
- Coffee without sugar100 ml
- Cognac50 ml
- Chocolate powder to taste
- Add the eggs with the sugar and place in a bain-marie, beating non-stop until the eggs foam and the sugar melts completely.
- Beat with an electric mixer until doubled in volume. Add the mascarpone cheese and beat again with the mixer until smooth.
- In a refractory or in individual glasses, place interspersed layers of the biscuit moistened in the coffee with brandy and layers of the cream. Finish with chocolate powder and a mint leaf.
- Place in the fridge for at least 4 hours.
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