Cappuccino cream

Name: Cappuccino cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TABLESPOONS instant espresso powder; 4 TABLESPOONS lactose-free almond liqueur; 120 g lactose-free Cantuccini biscuits; 5 TABLESPOONS lactose-free milk; 2 TABLESPOONS lactose-free cocoa-containing beverage powder; 200 lactose-free whipped cream; 125 g lactose-free mascarpone; 125 g lactose-free low-fat curd; 50 g Sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TABLESPOONS instant espresso powder
4 TABLESPOONS lactose-free almond liqueur
120 g lactose-free Cantuccini biscuits
5 TABLESPOONS lactose-free milk
2 TABLESPOONS lactose-free cocoa-containing beverage powder
200 lactose-free whipped cream
125 g lactose-free mascarpone
125 g lactose-free low-fat curd
50 g Sugar

Directions

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