Only one week is left until Easter, therefore, it is the perfect time to reveal our dessert for the Easter lunch. Hoping for spring weather to organize a barbecue 😉 , we have chosen an elegant fresh dessert with coffee and caramel 😀 : layers of mascarpone cream cheese and lightly spiced coffee, separated by thin caramel discs.
The coffee dessert, though it may seem impossible, has one thing in common with lasagna, the main dish of our menu for Easter, someone guesses 😉 ? It’s certainly not the flavors nor the ingredients but the shape of the plate… Both recipes are layered! Come back to visit in the next few days to find a cute layered appetizer 😉
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.
Coffee and caramel dessert
- 250 g of mascarpone cheese
- 200 ml of whipping cream
- 2 teaspoons of instant coffee
- 60 g of icing sugar
- 3 cardamom pods
- 5 all spices
- 100 g sugar for caramel
Prepare the caramel. Pour the sugar into a saucepan and let it become golden gently, and bring it up to about 140°C, or a blond color if you do not have a cooking thermometer. Pour it onto a baking sheet covered with baking paper and let cool completely.
Once the caramel is cold grinde it with the help of a mixer.
Cover a baking tray with baking paper, you must use a completely flat pan.
Choose a pastry cutter, it will help you in the preparation of the caramel disks, you have to choose it based on the glass in which you will serve the dessert: the disc has to enter the glass without leaving too much empty space on its sides 😉 .
Lay the pastry cutter on the baking pan, and sieve a fin layer of ground caramel into it. Prepare 8 discs, you need 2 of them per serving.
Bake all discs at 180 °C for a short time, until the caramel will melt again. Immediately remove the discs from oven and let them cool.
For the coffee cream
Mix mascarpone cheese, coffee, ground spices (cardamom and all spice) and the icing sugar. Miix with a whisk to break up any lumps.
Whip the cream and add it delicately to the rest of the ingredients.
Transfer the coffee cream into a pastry bag.
Now you just have to compose your coffee and caramel dessert 🙂
Take a glass and pipe out a bit of cream onto the bottom, gently add on a disc, and repeat until you have two disks and three layers of cream.
Finish by decorating with a pinch of ground all spice and a generous teaspoon of kalhua 😀