Ingredients
FRESH CREAM
400ml
MASCARPONE CHEESE
200 gr
BROWN SUGAR
70 gr
MOKA COFFEE
70ml
CHOCOLATE CHIPS
60 gr
HONEY
20 gr
BISCUITS
14
INSTANT INSTANT COFFEE
6 gr
MILK
to taste for dipping biscuits
FOR THE MASCARPONE CREAM
MASCARPONE CHEESE
100 gr
FRESH CREAM
100ml
SUGAR
20 gr
How to prepare coffee log
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In a container combine sugar, instant coffee, honey and hot coffee 1. Mix everything with the help of a whisk 2. Separately, whip the mascarpone with the fresh cream 3.

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Combine the coffee mixture with the mascarpone mixture 4. Cover a plumcake mold with baking paper 5. Pour the coffee mousse into the mold 6.

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Wet the biscuits in milk and cover the surface 7. At this point pour the last half of the mousse into the mould, add the chocolate chips 8, cover again with the biscuits 9 and place in the freezer.

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Meanwhile, prepare the mascarpone mousse: whip the mascarpone with the honey and the cream added little by little, then transfer to a piping bag. Take out the well-frozen coffee semifreddo after at least two hours. Decorate with tufts of mascarpone cream, chocolate chips and finally a sprinkling of cocoa 11. The coffee log is ready to be served 12.