Whip the cream to stiff peaks.' Add the mascarpone, powdered sugar, coffee powder and vanilla and whip just until the cream is smooth.'
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2
Dip each biscuit briefly into the milk and arrange a tight layer on the bottom of 20x20 cm square pan.
Baking pan
💡Dip for just a second: the biscuit keeps absorbing moisture from the cream in the fridge, and a biscuit soaked too long falls apart.
3
Spread a layer of cream, top with a layer of dipped biscuits and repeat, alternating, until the ingredients are used up, finishing with a layer of cream.
Offset spatula
4
Sprinkle the grated chocolate and cocoa on top.
5
Cover and chill for at least 4 hours, preferably overnight.
Refrigerator
💡The long chill is what turns the layers into a cake: the biscuits absorb moisture from the cream and soften, and the cream sets enough to slice.
6
Slice and serve cold.
Knife
586calories
6 gprotein
45 gcarbs
42 gfat
● protein 4%● carbs 31%● fat 65%
Per serving (182 g), of 8 servings
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⚖ About the ingredients
Biscuits: measured in pieces: one ≈ 8 g · 440 kcal per 100 g · More about Biscuits →
Coffee: measured in cup in this recipe: 1 cup = 240 g · 9 kcal per 100 g · More about Coffee →
