Cappuccino cream

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Dissolve 1 tablespoon of espresso powder in 8 tablespoons of hot water. Add liqueur. Coarsely crumble the biscuits and, except for 2 tablespoons, distribute them into the dessert glasses. Sprinkle with prepared coffee-liqueur mixture

2. 2

   Warm the milk and dissolve the rest of the espresso powder and cocoa powder in it, except for something to sprinkle on. Whip 100 g cream with the whisk of the hand mixer until stiff

3. 3

   Mix mascarpone, quark, sugar and coffee-cocoa. Fold in stiffly whipped cream. Spread the cream into the prepared glasses and chill for at least 30 minutes

4. 4

   Whip 100 g cream until creamy. Coarsely crumble the cream and remaining biscuits and sprinkle on glasses. Sprinkle with cocoa

Nutrition Facts

KCAL
550 kcal

CARBS
45 g

FATS
34 g

PROTEINS
10 g