INGREDIENTS
- -600 to 800 g of vanillas.
- -2 cups of robust espresso with 2 tablespoons of sugar.
- -1 measure of cognac espresso liqueur.
- -8 yolks.
- -160 gr of sugar.
- -30 cc of cognac espresso liqueur.
- -600 g of mascarpone cheese.
- -400 gr of milk cream.
- -c/n of amargo cocoa.
- -C/n grated semi-bitter chocolate.
1.Place yolks, sugar and water in a bowl in a bain-marie. Beat till you receive a foam just like that of a sabayon that reaches 85º c. Take away from warmth and proceed beating with an electrical mixer till cool.
2.Take the mascarpone out of the fridge an hour earlier than in order that it’s simpler to melt it. (As a substitute of mascarpone you need to use 300 g of Finnish cheese + 300 g of Casancrem)
3.Beat the cream to medium level.
4.Combine mascarpone (or the cheese combination) with the cream.
5.Be a part of the egg yolk foam with a rubber spatula.
Place a layer of vanilla beans soaked in espresso flavored with the liquor. On this primary layer, place considered one of mascarpone cream.
Repeat the operation 3 instances (in complete there will likely be 3 layers of vanilla and three of cream).
6.Cool within the fridge and serve sprinkling with chocolate and bitter cocoa.
ENJOY IT!.
