Servings: 6
Preparation: 20 minutes
Refrigerator: 1 hour
INGREDIENTS
The cream
- 4 eggs, whites and yolks separated
- 1 pinch of salt
- 60 ml (4 tbsp) sugar for the whites
- 120 ml (8 tbsp) sugar for the yolks
- 500 gr (17 oz) mascarpone
- 120 ml (8 tbsp) Amaretto
- 1/2 lemon, zest
The coffee syrup
- 250 ml (1 cup) strong filter coffee
- 60 ml (4 tbsp) Amaretto
- Biscuits and decoration
- 12 sponge fingers
- Extra Brut Cocoa Powder 100% cocoa, Cacao Barry
- Crispearls Cacao Barry
PREPARATION
The cream
- In a bowl, add a pinch of salt and using the whisk, beat the egg whites until stiff.
- Add the sugar and continue to whisk until you obtain a firm mixture. Set aside.
- In a bowl, using the whisk, mix the egg yolks, then add the sugar and whisk until you obtain a smooth and frothy cream (blanch the eggs).
- In the blanched egg yolks, add mascarpone, Amaretto, lemon zest and using the whisk, mix until you obtain a soft and homogeneous cream.
- Incorporate the egg whites using a spatula, mix delicately, by folding, to obtain a light cream.
Coffee syrup
- Prepare a fairly strong filter coffee.
- In a bowl, mix the coffee and amaretto.
- Soak the sponge fingers in the coffee syrup obtained.
Assembling the verrine
- At the bottom of each verrine, spread a layer of soaked biscuits, then fill with the mascarpone mixture and decorate with a little cocoa powder and chocolate pearls.
- Reserve in the refrigerator for 1 hour before serving.
