Espresso-Toffee-Tiramisucreme

Name: Espresso-Toffee-Tiramisucreme
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g Whipped cream; 1 TEASPOON instant espresso powder; 200 g + 2 tablespoons sugar; 125 g Mascarpone; 250 g Edible quark (20% fat in dry matter); 1 package Vanillin sugar; 2 TABLESPOONS Almond liqueur; 2-3 TABLESPOONS Milk; 2 TABLESPOONS Dark rasp chocolate; 4 Waffle Rolls

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

150 g Whipped cream
1 TEASPOON instant espresso powder
200 g + 2 tablespoons sugar
125 g Mascarpone
250 g Edible quark (20% fat in dry matter)
1 package Vanillin sugar
2 TABLESPOONS Almond liqueur
2-3 TABLESPOONS Milk
2 TABLESPOONS Dark rasp chocolate
4 Waffle Rolls

Directions

1
Warm the cream and dissolve the espresso powder in it. Caramelise 200 g sugar in a pot until golden brown. Add the espresso cream and boil the caramel over medium heat until the caramel is free. Let the toffee sauce cool down while stirring occasionally.
2
Mix mascarpone, quark, 2 tablespoons sugar, vanilla sugar and liqueur. Add milk while stirring. Layer toffee sauce and mascarpone cream alternately in 4 glasses, finishing with the cream. Decorate with chocolate shavings and wafer rolls
3
waiting time 30 minutes