COFFEE, LADYFINGER AND CREAM SWEETS
Procedure
Ingredients · Servings 4
- 50 ml Coffee
- 100 ml Panna
- 100 g dark chocolate
- 100 g Mascarpone
- 1 tablespoon sugar
- Savoiardi Matilde Vicenzi
- Coffee
- 150 ml Panna
- 50 ml Sparkling Wine
- 30 g Sugar
Method · 1 h
- Let's make the cream: heat the cream and, meanwhile, finely chop the chocolate. Transfer the chocolate to a bowl and add the hot coffee...
- Let's make the cream: heat the cream and, meanwhile, finely chop the chocolate. Transfer the chocolate to a bowl and add the hot coffee...
- Let's make the cream: heat the cream and, meanwhile, finely chop the chocolate. Transfer the chocolate to a bowl and add the hot coffee...
- Let's make the cream: heat the cream and, meanwhile, finely chop the chocolate. Transfer the chocolate to a bowl and add the hot coffee...
- Let's make the cream: heat the cream and, meanwhile, finely chop the chocolate. Transfer the chocolate to a bowl and add the hot coffee...
Let's prepare the cream: heat the cream and in the meantime chop the chocolate finely.
Transfer the chocolate to a bowl, add the hot coffee and cream. Wait about a minute before stirring, then whisk until smooth and creamy. Set aside.
Meanwhile, we cut the ladyfingers in half and soak them in the sweetened coffee.
Now we're ready to create the individual portions. For each cup, we alternate two layers of coffee-soaked ladyfingers with two layers of coffee and chocolate cream.
We finish the single portions with the cream (which we whipped together with the sugar and sparkling wine) and coffee powder.
