INGREDIENTS
400g heavy cream
250g mascarpone cheese (room temp)
150g cream cheese (room temp)
1tbsp vanilla
100ml espresso, mix with -300ml water
Mounting
1 pack of lady’s finger biscuits
Cocoa powder (for sprinkling)
PREPERATION
Steps 1:
Place whisk. Place whipping cream in mixing bowl and beat 1-2mins/speed 4. ( depends of the cooler of the wrapping cream) Transfer to a bowl and refrigerate until use.
Tips: place whipping cream into freezer for 5mins before use to get a better whipped cream
Step 2:
With whisk inserted. Place cream cheese in mixing bowl and mix 20secs/speed 4. Lower the remains from wall of bowl with spatula.
Step 3:
Add in mascarpone cheese and mix 30secs/speed 4. Lower the remains from wall of bowl with spatula.
Step 4:
Add in sugar and vanilla in mixing bowl, mix 30secs/speed 4. Lower the remains from wall of bowl with spatula.
Step 5:
Add half of whipping cream and mix 10secs/speed 3. Lower the remains from wall of bowl with spatula.
Step 6:
Add remaining whipping cream and mix 10secs/ speed 3. Lower the remains from wall of bowl with spatula and mix 5secs/speed 3 for finishing.
Step 7:
Choose a container and form a base with lady’s finger biscuits (moister it with espresso) and fill in a layer of cream. Repeat the step for the next layer.
Step 8:
Sprinkler cocoa powder for last step and keep in the fridge for 3 hours and enjoy it.
