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霊夢のたまごでお料理ちゃんねる

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Ingredients

Fresh cream : 100ml
(B) Egg yolk : 2個
(B) Sugar : 40g
マスカルポーネチーズ : 100g
(A) Instant coffee : 適量
(A) Hot water : 適量
ビスケット : 適量
純ココア : 適量

Time required

30minutes

Procedure

1) Preparing coffee 00:12
Put (A) in a cup and mix.
2) Make cream 00:23
Put the cream in a bowl and whisk a little loosely.
Put (B) in another bowl and mix until whitish.
Put mascarpone cheese in a bowl containing fresh cream and mix well, then put mixed (B) and mix.
3) Put in a jar 02:31
Crush the biscuits and put them in the bottom of the jar.
Add 1 and let it soak into the biscuit.
Add 2 to half the height of the jar.
Add the crushed biscuits.
Add 1 and let it soak into the biscuit.
Insert the remaining 2.
Cover and chill in the refrigerator for 1 day to harden.
4) 仕上げる 04:08
茶漉しを使って純ココアを3にふるいかける。

Point

・ If the mascarpone cheese is still hard, it will not mix with the cream and will become lumpy, so return it to room temperature and soften it.
・ During step 1, make coffee stronger.
-The bottle may be replaced with a glass container or tapper.
・ By serving in small portions in a bottle, it is easy to store in the refrigerator, making it ideal as a gift.
・ During step 3, if you add coffee and leave it for a while, it will soak into the biscuits.
・ In step 3, if you do not stick to the side of the bottle when you put coffee in the bottle, the finished product will look better.
・ During step 3, look at the bottom of the bottle to see if the biscuits are stained with coffee.
・ You may soak the biscuits in coffee in advance during step 3.
・ During step 4, tilt the bottle and sprinkle with pure cocoa to reach the corner.
・ Coffee stains on biscuits and gives a sponge-like texture.
・ The time required to cool and harden in the refrigerator is not included in the required time.