Latte Macchiato – Cream

Ingredients for 4 servings:

• 2 tbsp instant coffee powder (espresso) or 50 ml cold, strong coffee
• 4 tbsp water, boiling
• 250 g mascarpone
• 250 g low-fat curd cheese
• 4 tbsp Amaretto
• 50 g sugar
• 125 g whipped cream
• 1 packet of vanilla sugar
• 2 tsp cocoa powder for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

served as ice cream

Dissolve the espresso powder in 4 tablespoons of boiling water, then let it cool slightly. Then briefly whisk the mascarpone, low-fat quark, Amaretto, and sugar until smooth. Divide the mascarpone and quark cream into two halves and stir the espresso into one half. Now alternate layers of the espresso cream and the mascarpone and quark cream in 4 glasses. Cover the glasses with aluminum foil and freeze for about 2-3 hours. Now whip the cream and vanilla sugar until stiff. Spread the cream on top of the cream and finally dust with cocoa powder. Tip: For a larger group, simply make double the amount of the cream, then pour it into a loaf pan lined with plastic wrap and freeze.