Espresso-Mascarpone-Dessert
Ice Cream
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Cook Time
8 h 30 min
Servings
8
Difficulty
Medium
Prep Time
30 Min
Description
This Espresso-Mascarpone-Dessert with ladyfingers, mascarpone and a hint of liqueur is a festive highlight for the cold season. Preparation in the Thermomix® takes about 30 minutes, the cooling time is about 8 hours. The recipe yields 8 servings and is ideal as a dessert for a Christmas or Italian menu.
Ingredients (8 ingredients)
-
150 ml Espresso
-
4 EL Liqueur
-
250 g Mascarpone
-
200 g Whipping cream
-
50 g Powdered sugar
-
20 Ladyfingers
-
Cocoa
-
Chocolate shavings
Preparation (9 steps)
Prepare espresso
Prepare 150 ml espresso and let it cool if necessary. Put espresso in a bowl and mix with 4 tbsp liqueur.
Prepare mascarpone cream
Put 250 g mascarpone, 200 g whipping cream and 50 g powdered sugar into the mixing bowl. Insert the butterfly and whisk until stiff for 2 min./speed 3.5. Remove the butterfly and transfer the cream.
Prepare mold
Line a loaf pan (approx. 25 cm) with cling film.
Spread first layer of cream
Spread 2 tbsp of the mascarpone cream on the bottom of the mold.
Soak and layer ladyfingers
Briefly dip about 6 ladyfingers in the espresso from both sides and then place them next to each other on the cream.
Layer cream and ladyfingers
Spread approx. ⅓ of the remaining cream on top and cover with espresso ladyfingers in the same way. Continue processing the remaining cream and the remaining ladyfingers in the same way, so that there are three layers of cream and cookies each.
Remove air pockets
Tap the mold on the work surface several times so that no air pockets form.
Freeze semifreddo
Freeze mold wrapped in cling film overnight.
Serve semifreddo
Remove the mold from the freezer about 10 minutes before serving, turn it out, remove the film and decorate with cocoa and chocolate shavings.
Finished cooking? Great! 🎉
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Allergens
- Gluten-containing cereals
- Milk
- Eggs
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