Ingredients :
200 gr of mascarpone cheese
2 dl of cream
50 gr of
Almond-cake Pietrantica
100 gr of plain chocolate
50 gr of icing sugar
1 istant coffee spoon
1 spoonful of rum
For decoration : 4 almond-cake
30 gr of plain chocolat small flakes
Preparation:
Mince the plain chocolate, put it in a
pannikin, add a decilitre of cream and the
instant coffee, place the container in a
bain-marie, make to melt the chocolate, to
pour the mixture in the small bowls and to
let it cool. In the meantime in a bowl knead
the mascarpone cheese with the icing sugar
and the rum, add the crumbled macaroons and
to gently mix the different left cream
beaten. Pour the cream in the small bowls
over the mixture of chocolate and coffee and
place them in the fridge. Upon be useful her
decorate the surface with the whole
macaroons and with the chocolate small
flakes.
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