Recipe by Galateia Pamporides.
Προβολή συνταγής βήμα προς βήμα
Place 500 g of water in mixing bowl and select "Kettle” function. Transfer hot water to a large-deep bowl and mix with 20 g instant coffee and 20 g sugar. Add 45 g coffee liqueur and mix well. Set aside to cool down. Rinse mixing bowl with cold water.
Insert butterfly whisk. Place 250 g fresh cream and whip without setting time/speed 3, until desired consistency is achieved, watching carefully through hole in mixing bowl lid to avoid overwhipping Transfer in a bowl and refrigerate. Do not remove butterfly whisk.
Add 1 egg, 3 egg yolks, remaining 120 g sugar into mixing bowl and set 6 minutes/ 65°C/ speed 4. Remove butterfly whisk.
- 6 λεπτ.
- 65 o C
Add 166 gr. mascarpone cheese and set 2 minutes/speed 3. Gradually add the remaining 334 g mascarpone cheese, 35 g brandy and 1 teaspoon of vanilla extract from measuring cup lid. Transfer mixture to large-deep bowl with whipped cream and mix with the aid of spatula.
- 2 λεπτ.
Dip Savoyards one by one in bowl with water, coffee and sugar. Cover the base of a rectangular dish. Cover with half dose of mascarpone mixture. Cover with another layer of savoy soaked in the coffee mixture and cover again with the remaining mixture with the mascarpone cheese. Sprinkle with 2-3 tablespoons of cocoa and transfer the dessert to the refrigerator for at least 6 hours before serving.