Mascarpone coffee cream with amaretti

Ingredients for 3 servings:

• 300 g light mascarpone
• 120 g whipped cream
• 45 g sugar
• 1 packet of vanilla sugar
• 3 tsp espresso powder
• 45 ml coffee, strong
• 3 tbsp Amaretto
• 15 amaretti
• some cocoa powder, instant

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 10 minutes

quick dessert with some Amaretto

Mix the mascarpone, sugar, vanilla sugar, and espresso powder with a hand mixer. Whip the cream until stiff and stir in. Empty the strong coffee (possibly from espresso powder) and amaretto into a narrow mug. Spoon some of the cream into small dessert bowls or glasses. Dip the amaretti individually into the coffee mixture with a fork, let them drip dry, and lightly press 4 amaretti pieces into the cream. Stir some of the remaining coffee-amaretto mixture into the remaining cream (I use about 2-3 tablespoons – it shouldn’t be too thin) and cover the amaretti completely with this cream. Place one amaretti on top of each for decoration and dust with a little sweet cocoa powder. I like the cream best when it’s been allowed to stand for about 8 hours and the amaretti have softened – but that’s a matter of taste. The amount of sugar and espresso can, of course, be adjusted to individual taste.