John Myers
Espresso Layered Dish with Currant Jelly
The perfect espresso layered dish with currant jelly recipe with a picture and simple step-by-step instructions.
- 150 g Cream
- 1 tbsp Vanilla sugar
- 250 g Mascarpone
- 250 g Natural yoghurt
- Cinnamon powder
- 4 tbsp Strong espresso cold
- 1 tbsp Coffee Liqueur
- 75 g Amarettini almond biscuits
- Cocoa powder
- 250 g Red currant jelly
- First, whip the cream with the vanilla sugar in a bowl until it is very stiff. When the cream is stiff, it is briefly refrigerated. Next, mix the natural yogurt with a pinch of cinnamon powder in a second bowl. Now add the mascarpone to the yogurt and cinnamon mixture. Mix this mixture well so that it becomes smooth.
- Pour one third of the mascarpone cream into another bowl and fold in half of the cream. The remaining mascarpone cream is mixed with cold espresso, cocoa powder and the coffee liqueur and the other half of the cream is carefully folded in. Stir the currant jelly with a spoon until smooth and set aside.
- Put the amarettini in a freezer bag and close tightly. Gently crush the bag with the amarettinis into large pieces with the heels of your hands.
- To fill the dessert glasses, the two types of mascarpone cream and the currant jelly are layered alternately in the glasses. After the first layer of jelly, there is a layer with the amarettini crumbs. Finally sprinkle cocoa powder over the glasses again.
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