advocaat mocca cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   For the advocaat cream, soak gelatine in cold water. Dissolve squeezed out gelatine and stir into the advocaat. Put it in a cold place. Whip cream and vanilla sugar until stiff and stir into the advocaat as soon as it starts to gel.

2. 2

   Place glasses at an angle and pour in the cream evenly. Place in a cool place for about 30 minutes. For the mocha cream, dissolve coffee in 4-5 tablespoons of boiling water. Let it cool down. Soak gelatine in cold water.

3. 3

   Separate eggs. Mix the egg yolks and 2 tablespoons of sugar until creamy. Dissolve squeezed out gelatine, mix with the mocha and stir into the egg yolk mixture. Also refrigerate. Beat the egg whites until stiff and allow the remaining sugar to trickle in.

4. 4

   Whip the cream until stiff, put about 1/3 of it in a piping bag for garnishing and put it in a cool place. Fold the beaten egg white first, then the remaining cream into the mocha cream as soon as it starts to gel.

5. 5

   Spread on the egg liqueur cream and refrigerate for about 1 hour. To serve, decorate with a cream tuff and chocolate sprinkles.