Mascarpone coffee cream with berries

Ingredients for 4 servings:

• 250 g mascarpone
• 300 g whipped cream
• 3 tsp instant coffee powder or 2 tbsp very strong espresso
• 2 tbsp sugar
• 1 packet of vanilla sugar
• 12 wafer rolls with chocolate or other wafer pastries with chocolate coating
• 8 tbsp berries of your choice
• 4 tbsp chocolate sauce
• Mint for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Simple but irresistible!

Mix instant coffee powder with 2 tablespoons of hot water (or brew fresh espresso at maximum strength in a fully automatic coffee machine). Cool the coffee thoroughly in the refrigerator. Using a hand mixer, mix the mascarpone with the cold coffee and vanilla sugar. Whip the cream until stiff, gradually adding the sugar. Carefully fold the whipped cream into the coffee-mascarpone cream. Refrigerate the cream for about 1/2 hour. Place 2 heaped tablespoons of cream into each of 4 dessert glasses. Briefly crush two wafer rolls in each glass with your hands, place them on top of the cream, and spread the remaining cream on top. Top with the berries, decorate with mint and a whole wafer roll, and drizzle each with 1 tablespoon of chocolate sauce.