Triple cream layered dish

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp. Add the vanilla pod and pulp to the milk. Soak the gelatine in cold water. In the meantime, stir egg, egg yolk and sugar in a stainless steel bowl until smooth and whip until thick and frothy in a hot water bath. Bring the vanilla milk to the boil and add to the egg-sugar mixture while stirring.

2. 2

   Squeeze the gelatine and dissolve in the vanilla cream. Pour through a sieve. Mix 1/3 of the cream with cappuccino powder and another third with espresso powder. Put the creams in a cool place. Whip cream until stiff. Pour 50 g cream into a piping bag with star-shaped spout and chill. As soon as the creams start to gel, fold in 1/3 of the cream at a time. Layer Bavarian, cappuccino and espresso cream in glasses and let cool for about 1 hour. Spray tuffs from the remaining cream onto the cream.

3. 3

   Whip cream until stiff. Pour 50 g cream into a piping bag with star-shaped spout and chill. As soon as the creams start to gel, fold in 1/3 of the cream at a time. Layer Bavarian, cappuccino and espresso cream in glasses and let cool for about 1 hour. Spray tuffs from the remaining cream onto the cream. Crumble the Amarettini and sprinkle over the desserts

4. 4

   (without waiting)