EL Iberico

Kuala Lumpur

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  • Oxana Zhiber

Mascarpone cream with coffee syrup

Updated: Jun 20


  • 3 egg yolks 

  • 200 g of mascarpone 

  • 150 g of ricotta (cottage cheese)

  • 100 g of sugar 

Syrup (optional):

  • 1 cup (150 ml) of black coffee 

  • 20 g of sugar 

  • 1 shot of coffee liqueur 

  • any biscuits or shortbread

  1. Beat the egg yolks with the sugar in a bowl in bain marie and cook until a well-creamy mixture is obtained. Add mascarpone and ricotta, mix it well and leave it in the refrigerator for 2 hours.

  2. Dissolve the sugar in a saucepan until it starts to caramelise, add the coffee and the liqueur and let the syrup reduce by half over medium heat.  

  3. Crumble the biscuits over the cream, add a few berries, and drizzle with the coffee syrup.



Mascarpone cream with coffee syrup

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