Ingredients
For the mascarpone mousse
For assembly
Tip
Preparation
Mascarpone mousse
Heat the milk with the sugar until boiling and remove from the heat. In the mixer bowl, whip the egg yolks until they whiten. Add the Mascarpone Quescrem and cream, and beat until whipped (first at low speed to mix and then at maximum speed, to incorporate aeration).
When the mousse is completely whipped, pour the milk and sugar mixture in a trickle. Pour into a piping bag and use immediately.
Mounting
Cover the bottom of the 125 ml glasses with two small pieces of sponge cake. Mix the coffee and the bitter almond liqueur, and with the help of a pitcher, moisten the biscuits in the glasses with the coffee mixture without soaking them completely.
Fill the glass with mascarpone mousse and leave ½ centimeter of space up to the rim. Sprinkle cocoa powder on top and seal hermetically. Serving
