Coffee Mascarpone Dessert Cups (Print version)
These small dessert cups combine a buttery crumb base with softly whipped coffee mascarpone cream.
# Ingredients:
Ingredients
01 -
250 g mascarpone
02 -
300 ml cold heavy cream
03 -
60 g powdered sugar
04 -
60 ml strong coffee, cooled
05 -
1 tsp vanilla extract
06 -
100 g shortbread cookies
07 -
1 tbsp unsweetened cocoa
# Instructions:
01 -
Make 60 ml strong coffee and let it cool completely. Keep the cream and mascarpone refrigerated until needed. Set out six small dessert glasses of about 150–180 ml each.
02 -
Crush the shortbread into fine crumbs with a few small pieces. Divide evenly between the six glasses without packing tightly.
03 -
Stir the mascarpone, powdered sugar and vanilla gently with a spatula until smooth. Add the cold coffee a tablespoon at a time, mixing only until incorporated.
04 -
In a separate chilled bowl, whip the cold cream until it holds soft-to-medium peaks. Fold one third into the coffee mixture to loosen it, then gently fold in the rest. Do not beat the combined mixture.
05 -
Spoon or pipe the coffee cream into the glasses over the crumbs. Smooth the tops, cover and refrigerate for at least three hours.
06 -
Just before serving, sift cocoa evenly over the cups. Serve cold with a spoon that reaches the crumb layer.
07 -
Keep covered in the refrigerator and use within two days. Add the cocoa shortly before serving; the crumbs will soften as the cups stand.
# Good to know:
01 -
No oven cooking. Chill at least 3 hours; allow additional time to cool the coffee.