John Myers
Cantuccini Crème with Almond Crust
The perfect cantuccini crème with almond crust recipe with a picture and simple step-by-step instructions.
- 200 g Whole peeled almonds
- 250 g Cantuccini
- 500 g Mascarpone
- 6 Pc. Eggs
- 100 g Powdered sugar
- 200 ml Cream
- 2 packet Ladyfingers
- 5 cl Amaretto
- 200 ml Espresso
- Roast the almonds in a pan without fat and let them cool. Then put the almonds together with the cantuccini in a freezer bag and roughly chop them with a hammer.
- Place the ladyfingers in a baking dish and drizzle with the espresso-amaretto mixture until they are evenly moistened. Then separate the eggs and beat the egg whites until stiff. In turn, whip the egg yolks with icing sugar until creamy and stir in the mascarpone briefly on the lowest setting. Whip the cream until stiff and fold it into the mascarpone mixture first. Then fold in the egg white and finally add half of the almond cantuccini crumbs.
- Spread this mixture on the ladyfingers and sprinkle with the remaining almond cantuccini crumbs. To intensify the taste, it is best to leave it in the refrigerator overnight.
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