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Italian espresso dessert

Name: Italian espresso dessert
Total time: 20 min
Yield: 4
Cuisine: European, Italian
Ingredients: 0.5 cups Espresso; 5 tablespoons sugar; salt; 0.5 cups Mascarpone; 0.667 cups cream; 0.333 cups dark Chocolate couverture

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Difficulty:	easy
Preparation:	20 min
Ready in:	20 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	513 kcal	(26%)
Protein	7 g	(14%)
Fat	48 g	(60%)
Carbohydrates	21 g	(8%)
Added Sugar	16 g	(18%)
Roughage	0 g	(0%)
Vitamin A	326.88 µg	(41%)
Vitamin D	0.64 µg	(13%)
Vitamin E	0.37 mg	(3%)
Vitamin B1	0.01 mg	(1%)
Vitamin B2	0.13 mg	(9%)
Niacin	2.01 mg	(13%)
Vitamin B6	0.01 mg	(1%)
Folate	1.9 µg	(1%)
Pantothenic Acid	0.21 mg	(3%)
Biotin	0.56 µg	(1%)
Vitamin B12	0.06 µg	(2%)
Vitamin C	0.3 mg	(0%)
Potassium	72.37 mg	(4%)
Calcium	107.16 mg	(13%)
Magnesium	26.48 mg	(7%)
Iron	1.03 mg	(7%)
Iodine	6 µg	(4%)
Zinc	0.11 mg	(1%)
Saturates	28 g
Uric Acid	0 g
Cholesterol	115.22 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

½ cups	Espresso
5 tablespoons	sugar
	salt
½ cups	Mascarpone
⅔ cups	cream
⅓ cups	dark Chocolate couverture

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Directions

1 Melt the couverture chocolate, place in a piping bag and pipe small blobs on aluminium foil. Leave to dry.

2 Put the sugar into a small pan with the salt and heat until caramelised to a golden brown colour. Stir in the espresso and boil for 3-4 minutes until reduced. Transfer to a bowl and leave to go cold, then stir in the mascarpone.

3 Whip the cream and fold in. Spoon the coffee cream carefully into cups (or glasses if you prefer) and decorate with the chocolate drops.

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