John Myers
Ingredients for 1 servings:
- 250 g mascarpone
- 200 g whipped cream
- 16 cookies (chocolate cookies with cream filling)
- 1 packet of vanilla sugar
Instructions
Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes
for 6 frozen, large cupcakes
Place 6 chocolate chip cookies in the bottom of the muffin cups. Crumble the remaining chocolate chip cookies as finely as possible. Set aside about 3 tablespoons for later decoration. Whip 100 ml of the cream until stiff peaks form. Then mix the marcarpone with the remaining 100 ml of cream until smooth and add the vanilla sugar. Then stir in the whipped cream. Now fold in the cookie crumbs. Do not overmix so that the cream stays white. Pour the cream into the cupcake cases. Sprinkle with the reserved cookie crumbs and freeze for at least 3 hours. If you like it a little sweeter, you can mix the whipped cream with a little sugar beforehand. It’s best to let it thaw a little before eating the cupcakes.
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