Cappuccino cream with cream topping

Name: Cappuccino cream with cream topping
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 TABLESPOONS Espresso powder (instant); 3-4 Tbsp Amaretto; 100 g Cantuccini (Italian almond biscuits); 2 gestr. Tbsp Kakao; 5 TABLESPOONS Milk; 150–200 g Whipped cream; 125 g Mascarpone; 125 g creamy low-fat curd; 3-4 Tbsp Sugar; 7-10 Tbsp Cocoa

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 TABLESPOONS Espresso powder (instant)
3-4 Tbsp Amaretto
100 g Cantuccini (Italian almond biscuits)
2 gestr. Tbsp Kakao
5 TABLESPOONS Milk
150–200 g Whipped cream
125 g Mascarpone
125 g creamy low-fat curd
3-4 Tbsp Sugar
7-10 Tbsp Cocoa

Directions

1
Dissolve 1 tablespoon of espresso in 8 tablespoons of hot water. Stir in liqueur. Coarsely chop the almond biscuits and put 2 tablespoons aside for decoration. Divide the rest into four dessert glasses. Sprinkle evenly with the liqueur mixture.
2
Mix 1 tablespoon of espresso and cocoa with milk. Whip half the cream until stiff. Mix mascarpone, quark, sugar and espresso milk. Fold in whipped cream. Spread the cream into the prepared glasses and mix at least
3
Chill for 30 minutes.
4
Whip the rest of the cream until semi-stiff and spread as a cap on the cappuccino cream. Decorate with remaining biscuits and cocoa.