John Myers
Cantuccine Cream
The perfect cantuccine cream recipe with a picture and simple step-by-step instructions.
- 250 g Mascarpone
- 250 g Lowfat quark
- 3 tbsp Honey
- 200 ml Cream
- 1 tsp Cinnamon
- 4 tsp Instant espresso powder
- 50 g Sugar
- 1 tbsp Kalhua (coffee liqueur)
- 1 tbsp Chocolate liquor
- 12 Cantuccini biscuits
- Mix the mascarpone, quark, cream with the honey and cinnamon until smooth.
- Bring 150ml of water with the espresso powder, sugar and liqueurs to the boil and reduce to a syrupy boil over medium heat.
- Crumble the biscuits. Layer biscuits, mascarpone curd cream and syrup in glasses and serve.
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