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Substances
(Makes eight servings)
Very sturdy espresso, ¼ liter
Sugar, ¾ cup of tea
Espresso liqueur, ½ glass
Vanilla beans, 24
Philadelphia cheese, mascarpone or double cream, 350 gr.
Evenly whipped milk cream, 200 gr
Grated chocolate, 2 bars
Cinnamon, 1 tablespoon
a mildew of 24 or 26 diameter disarmable
Preparation
– Combine the new espresso with the sugar, stirring effectively.
– Separate the espresso into two elements.
– Reserve one in all them so as to add to the cream.
– Fragrance the opposite with liquor liquor
– Combine the non-liqueur espresso very effectively with the calmly overwhelmed milk cream and the mascarpone cheese.
– Cowl a 24 or 26 cm springform pan. in diameter with a layer of vanilla, taking care that there are not any free areas.
– Bathe with espresso scented with liqueur
– Add a layer of mascarpone cream.
– Cowl with one other layer of vanilla.
– Bathe them with espresso and liqueur.
– Place the remainder of the mascarpone cream on prime.
– Cool within the fridge.
– When unmolding, cowl with mascarpone cream on the perimeters
– Unfold the chocolate and cinnamon on prime, forming alternating circles.
– It’s handy to do it from someday to the following
