Cappuccino Ice Muffins

Name: Cappuccino Ice Muffins
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 2 heaped Tbsp (; 12 (approx. 60 g) small round Florentine biscuits; 2 fresh eggs (Gr. M); 1 pr. salt; 250 g + 125 g whipped cream; 60 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Cocoa; 24 Paper baking cups (each approx. 5 cm Ø)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

2 heaped Tbsp (
12 (approx. 60 g) small round Florentine biscuits
2 fresh eggs (Gr. M)
1 pr. salt
250 g + 125 g whipped cream
60 g Sugar
1 package Vanillin sugar
7-10 Tbsp Cocoa
24 Paper baking cups (each approx. 5 cm Ø)

Directions

1
Mix espresso powder and 2 tablespoons of hot water. Leave to cool. Place 2 paper cups in the recesses of each muffin tray (for 12 cups) and place 1 cookie in each
2
Separate eggs. Beat the egg whites with salt and 250 g cream separately until stiff. Beat the egg yolks, espresso and sugar with a hand mixer until frothy. First fold in the cream, then the beaten egg white. Distribute in the muffin tray. Freeze for about 2 hours
3
Whip 125 g cream until semi-stiff, allowing the vanillin sugar to trickle in. Spread a blob of cream on each muffin. Freeze again for at least 2 hours. Dust with cocoa before serving