DOMBAY Choco Dessert

Course: dessert

Difficulty: easy

Serves: 4

Time: 20 ‚prep + 12 h rest

INGREDIENTS
10 Speculoos
250 g Mascarpone cheese
200 g Whipping cream
100 ml DOMBAY Choco
Sugar
Cinnamon powder

DIRECTIONS

Step 1

Mash the biscuits in a freezer bag with a meat mallet. Do not crumble but keep them in small pieces. Whip the cream until stiff, add sugar to make it sweeter.

Step 2

Mix the mascarpone with the DOMBAY Choco until you get a creamy compactness, then add the whipped cream. Start composing the dessert in layers, putting it in glass cups: the first will be the crushed biscuits layer with a drop of DOMBAY. Proceed with the mascarpone cream and then again the biscuits and the DOMBAY Choco. The last layer should be the DOMBAY and mascarpone cream.

Step 3

Let it rest in the refrigerator overnight. Sprinkle with cinnamon to serve.

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