Mocha ice cream cakes

Name: Mocha ice cream cakes
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 12 Cantuccini (approx. 60 g; Italian almond biscuits); 1 fresh egg (Gr. M); 2 (30 g) easy go. tablespoon sugar; 1 package Vanillin sugar; 5 TABLESPOONS cold espresso; 300 g Whipped cream; 7-10 Tbsp Cocoa; 6-12 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

12 Cantuccini (approx. 60 g; Italian almond biscuits)
1 fresh egg (Gr. M)
2 (30 g) easy go. tablespoon sugar
1 package Vanillin sugar
5 TABLESPOONS cold espresso
300 g Whipped cream
7-10 Tbsp Cocoa
6-12 (approx. 5 cm Ø) Paper baking cups

Directions

1
6 Line the recesses of a muffin tray with 1-2 paper cups. Chop the biscuits coarsely and distribute them in the muffin tins
2
Beat the egg, sugar, vanilla sugar and espresso until light creamy. Whip 200 g cream until stiff, fold in. Distribute into the moulds. Cover and freeze overnight.
3
Whip 100 g cream until stiff. Decorate tartlets with cream and cocoa
4
Waiting time approx. 12 hours