Mascarpone cream with coffee, with a soft chocolate cookie, without gluten flour and then, and many hazelnuts. This pudding, thick and slightly similar to that of tiramisu is gluten free, very easy to prepare, beautiful to look at and really greedy, because sinking the Spoon into the glass meet the soft layer of dark chocolate cookie, the crunchy hazelnuts, the mascarpone cream and then you are surrounded by the aroma of coffee and chocolate intensity. If you love this kind of sweets, have a look at all my recipes COFFEE CAKES’ , starting from the very good TORTA MOKA.
I fell in love with the first lunge’ because I find that this coffee mascarpone cream is at the same time more intense than the TIRAMISU’ Traditional, but less flattened on the taste of coffee. In any case, if you want to find on the blog also the VIDEO RECIPE OF TIRAMISU’, in case you want to do them both. Council: When sfornerete the biscuits from the oven (Maurizio Santin recipe) you will find that it is very soft, that almost is undone by touch. Is’ normal, because it has no flour: Let cool completely, cut into squares with a knife and lift each piece with the help of a spatula.
Internal consistency is almost creamy and it must be: you will see the result on the palate. If you want to prepare this dessert in a second, choose dark chocolate cookies ready as a base: You save time and the result will still amazing. Have a good day!
- BASE FOR THE BISCUIT IN CHOCOLATE
125 grams of dark chocolate 70%
4 whole eggs
150 grams of caster sugar
a pinch of salt
50 grams of chopped hazelnuts
- FOR CREAM Mascarpone
250 grams mascarpone
150 ml fresh cream
a cup of espresso ristretto
150 grams of caster sugar extra fine
a tablespoon of organic vanilla extract
- FOR DECORATION
toasted hazelnuts as required
cocoa powder or in flakes as required
To prepare the mascarpone cream coffee with nuts and chocolate, you can safely use as the basis also of the normal chocolate chip cookies. If you want to follow my recipe, you also have to prepare the base chocolate biscuit: Preheat the oven to 180 degrees static. Melt chopped chocolate in a double boiler. Carefully separate the yolks from the whites. Beat the egg yolks with sugar until the mixture is whitish, dense and fluffy. Combine the egg yolks the melted chocolate stirring with a spatula until the two compounds are not well blended. Add the hazelnuts, toasted and chopped. Whip the egg whites with a pinch of salt and combine them with the mixture of yolks and chocolate with the help of a spatula, floor plan. When you have a swollen and homogeneous mass, line a cookie sheet with a sheet of parchment paper and pour the mixture. Bake in the oven for 25 minutes or until the surface is formed a slight crust. Remove from oven and allow to cool completely.
For the mascarpone cream: working with a whisk the mascarpone and half the sugar until it is soft and shiny. Add the whipped cream with remaining sugar and vanilla organic and, Finally, Add the espresso, mixing everything carefully until the mixture is creamy and smooth.
Composition of the mascarpone cream coffee with nuts and chocolate: alternate layers of mascarpone cream into a glass coffee with chocolate and hazelnut cookie sheets, then garnish the last layer with roasted hazelnuts and bitter cocoa or flakes. I have also added a chocolate, in case that wasn't enough greedy on all! And Bon Appetit!