Gastroback 42606 DESIGN ESPRESSO PLUS Bedienungsanleitung Seite 71

Makes 4
1½ cups mascarpone
1¼ cups cream
2½ tablespoons powdered sugar
½ cup strong espresso coffee, cooled
½ cup coffee liqueur
16 sponge fingers
Cocoa powder, for dusting
1. Combine mascarpone, cream and
powdered sugar in a large bowl. Whisk
lightly until soft peaks form. Set aside.
2. Combine espresso coffee and liqueur
in bowl. Dip the sponge fingers into the
espresso coffee mixture a few at a time.
Ensure all the espresso coffee mixture is
absorbed evenly by the sponge fingers.
3. Layer half the sponge fingers even-
ly into the base of 4 dessert bowls or
glasses. Spread the layered sponge
fingers with half of the cream mixture.
Repeat the layers with remaining sponge
fingers and cream mixture.
4. Dust evenly with cocoa powder and
refrigerate until required.
5. Serve with fresh fruits and freshly
brewed espresso.
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