Iced coffee tartlets

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 12
  • 24 Cantuccini-Kekse (approx. 120 g)
  • 2 Eggs (size M)
  • 75 g Sugar
  • 1 package Vanillin sugar
  • 6 TABLESPOONS cold espresso or coffee
  • 600 g Whipped cream
  • 7-10 Tbsp Cocoa powder
  • 24 Paper baking cups

Directions

  1. 1

    Line a muffin tin (12 troughs) with 2 baking cups each. Coarsely crumble the cantuccini and distribute them in the muffin cups. Beat eggs, sugar, vanilla pulp and espresso until very creamy. Whip 500 g cream until stiff and fold in. Spread the mixture in the cups onto the cantuccini.

  2. 2

    Let the tartlets freeze for 4-5 hours or overnight. Before serving, let the tartlets stand at room temperature for about 5 minutes. Whip 100 g cream until stiff. Spread 1 blob of cream on each tartlet and dust with cocoa

  3. 3

    waiting time 4-5 hours

Nutrition Facts

KCAL
240 kcal
CARBS
16 g
FATS
18 g
PROTEINS
3 g