Ingredients
500 g Mascarpone Quescrem
400 g cream 35% M.G.
150 g sugar
40 g egg yolk
1 c/s soluble coffee
15 g almond liqueur
Cocoa powder
Preparation
1
2
Place the egg yolks and sugar in a bowl. Cook the egg yolks in a bain-marie until they whiten and add the almond liqueur. Whisk for a few seconds more and remove from the water bath. Allow to cool and add the Mascarpone Quescrem and cream. Beat until a smooth cream without lumps is obtained, add the soluble coffee and mix.
Place in a piping bag with a nozzle and fill the desired pieces, sprinkling with cocoa.
