Cappuccino ice cream cakes

Name: Cappuccino ice cream cakes
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g white chocolate; 150 g Dark chocolate; 60 g Amarettini biscuits; 2 Eggs (size M); 7-10 Tbsp Salt; 450 g Whipped cream; 50 g Sugar; 1 cup(s) (approx. 60 ml) Espresso; 7-10 Tbsp Paper forms; 7-10 Tbsp wooden sticks; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g white chocolate
150 g Dark chocolate
60 g Amarettini biscuits
2 Eggs (size M)
7-10 Tbsp Salt
450 g Whipped cream
50 g Sugar
1 cup(s) (approx. 60 ml) Espresso
7-10 Tbsp Paper forms
7-10 Tbsp wooden sticks
baking paper

Directions

1
Chop the chocolate separately and melt over a warm water bath. Place 2 paper cups inside each other. Spread some white chocolate in blobs in the moulds. Spoon some dark chocolate into the moulds and marble with a wooden stick.
2
The moulds should be spread completely thinly with chocolate. Chill for about 1 hour. Pour the rest of the chocolate into each other on baking paper and spread thinly. Allow to set. Remove the paper forms from the solidified chocolate and refrigerate the chocolate again.
3
Chop the Amarettini, put something aside for decoration. Remove the chocolate from the baking paper, chop approx. 2/3 of the chocolate. Separate the eggs for the ice cream mixture. Beat the egg white and salt with the whisk of the hand mixer until stiff.
4
Whip 250 g cream until stiff, chill egg white and cream. Beat the egg yolks and sugar with the whisk of the hand mixer until thick and creamy. Stir in espresso. Carefully fold in cream first, then beaten egg whites with amarettini and chopped chocolate.
5
Spread the cream into the chocolate molds. At least 6 hours, better freeze overnight.
6
Cut the remaining chocolate into small pieces. Whip 200 g cream until stiff. Just before serving, spread the cream on the tartlets. Decorate with chocolate and cookie crumbs, serve immediately.