Light, creamy, the rich aroma of coffee, the tantalizing hint of Kahlua and explosion of chocolate on your tongue takes you to another level. There aren’t enough adjectives to describe this heavenly dessert.
8 x 150 – 250ml glasses
6 egg yolks
250g mascarpone cheese – room temperature
400g thickened cream
250g Savoiardi biscuits (12 biscuits)
250ml cup cold espresso
160ml Kahlua (optional)
30g cocoa for dusting
Add sugar to TM Bowl and mill for 15 seconds, Speed 9.
Scrape down the sides.
Add the egg yolks and mix at Speed 3, 50°C for 4 minutes.
Add mascarpone and mix at Speed 4 for 20 seconds. Set aside the mascarpone sabayon in a large bowl.
Without cleaning the bowl, insert the butterfly, add the cream and whip at Speed 3 until fluffy.
Time can change. You have to check cream density from the hole. 1, 2 Min. or a little more. You have to do it by sight.
With the butterfly in place, add the mascarpone sabayon and mix for 5 seconds, Speed 3.
Combine espresso and Kahlua in a bowl.
Cut each Savoiardi biscuit into 4 even pieces.
Dip biscuit pieces, 1 at a time into the coffee mixture. Transfer to a plate.
Place 3 biscuit pieces in base of 8 x 200ml capacity clear glasses.
Pour any remaining coffee mix over the biscuits.
Top with 2 spoonfuls of cream mixture until half the cream mixture is gone.
Repeat with another 3 biscuit pieces and remainder of cream mixture.
Cover the glasses with cling wrap and refrigerate for 4 hours or overnight.
Dust with cocoa powder before serving.
Music: sunny – Bensound.com