Ingredients:
FOR THE BASE:
COCOA BISCUITS 300 grams
BAUDET 150 grams
FOR THE CREAM:
MASCARPONE 250 gr
CRÈME FRAÎCHE 250 gr
COLD MOKA COFFEE 100 ml
ICING SUGAR 90 grams
Step 1
Prepare the base: place the cocoa biscuits in the bowl of the mixer
Step 2
Blend them until they become powder and transfer them to a bowl.
Step 3
Melt the butter in the microwave or in a bain-marie; then pour it over the mixed biscuits
Step 4
Mix the ingredients well with a spoon until you obtain a smooth mixture.
Step 5
Spread 2/3 of the biscuit and melted butter mixture into a 22 cm diameter springform pan lined with baking paper and press the surface well with the back of a spoon; then leave it to harden in the refrigerator for half an hour.
Step 6
In the meantime, prepare the filling: collect the mascarpone and the icing sugar in a bowl.
Step 7
Mix well with a spatula
Step 8
Add the cold coffee
Step 9
Incorporate it into the mascarpone cream
Step 10
At this point add the cream, whipped separately with an electric whisk.
Step 11
Mix gently with a spatula, making movements from the bottom up so as not to deflate the mixture.
Step 12
Spread the soft and frothy cream obtained evenly over the now cold biscuit base.
Step 13
Sprinkle with the reserved biscuit mixture and melted butter and place the cake in the refrigerator for a few hours.
Step 14
Once the time has passed, turn the crumbled mixture out onto a serving plate.
Step 15
Sprinkle the surface with a light layer of icing sugar, bring the crumbled Nonno cup to the table and serve.
FOR THE FINISHING:
ICING SUGAR to taste