Mocha and Almond Trifle
Ingredients
- 250g mascarpone cheese, beaten until it is slightly soft
- 50g Superfine sugar
- 450g Whipped cream
- 100g Dark chocolate couverture
- 50g Slivered and toasted white almonds
- 150mL cold coffee
- 4 Spoons of coffee liquor.
- 1 Homemade cake, divided into 15 portions.
- Powdered sugar
Manufacturingen breve
- Line a 1.4L pan with film enough to cover it.
- Beat the mascarpone and the sugar and fold them carefully with 300mL of whipped cream.
- Mix up the chocolate with the almonds.
- Combine the coffee with the liquor.
- Cover the pan base with biscuit and moist it with the mix of coffee and liquor.
- Distribute two spoons of cheese on the cake and cover it with 1/3 of chocolate with almonds.
- Do two more layers and finish it with one of biscuit soaked in coffee.
- Cover it with a jutting plastic and let it cold in the refrigerator during 4 hours
- Unwrap the top of the cake, overturn it and remove the film completely
Now cover it with the remaining cream, distribute the chocolate and the almond and sprinkle the powdered sugar.
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