INGREDIENTS
4 – 6 SERVINGS
- 250 g mascarpone (chilled)
- 1 cup of strong coffee
- 3 – 4 tablespoons of amaretto liqueur
- 200 g sweet pistachio cream*
- small pack of round sponge cakes (approx. 120 g)
- approx. 100 – 200 g of raspberries
- bitter cocoa
PREPARATION
- Make strong coffee (e.g. 2 tablespoons of instant coffee + 250 ml of boiling water), add amaretto liqueur and cool (e.g. place the coffee in cold water).
- Put the biscuits into the coffee for a while (about 2 seconds on each side) and arrange them in small glasses or glasses. Place approx. 2-3 biscuits in each.
- Place the mascarpone in a bowl and beat with a mixer for about 1.5 minutes. Add the pistachio cream and beat for about 1 minute until the cream becomes fluffier.
- Pour half of the mixture onto the sponge cakes, add raspberries (you can leave some for decoration).
- Cover with the remaining cream. Place the coffee-soaked biscuits on top, convex side up.
- Sprinkle cocoa directly through the strainer. You can decorate with raspberries.
TIPS
- * if we use 100% pistachio paste instead of sweetened pistachio cream, we must add about 100 g of powdered sugar to the whipped mascarpone.
- The given amount of ingredients will make 6 smaller or 4 larger portions of dessert.