Italian Espresso Dessert
(0 votes)
(0 votes)
easy
Difficulty
20 min.
Preparation
Nutritions
1 serving contains
Fat | 48.33 g | |
Saturated Fat Acids | 28.47 g | |
Protein | 7.26 g | |
Roughage | 0 g | |
Sugar added | 15.72 g | |
Calorie | 513 |
more nutritions
Carbohydrates/g | 21 |
Cholesterol/mg | 115.22 |
Vitamin A/mg | 326.88 |
Vitamin D/μg | 0.64 |
Vitamin E/mg | 0.37 |
Vitamin B₁/mg | 0.01 |
Vitamin B₂/mg | 0.13 |
Niacin/mg | 2.01 |
Vitamin B₆/mg | 0.01 |
Folate/μg | 1.9 |
Pantothenic acid/mg | 0.21 |
Biotin/μg | 0.56 |
Vitamin B₁₂/μg | 0.06 |
Vitamin C/mg | 0.3 |
Potassium/mg | 72.37 |
Calcium/mg | 107.16 |
Magnesium/mg | 26.48 |
Iron/mg | 1.03 |
Iodine/μg | 6 |
Zinc/mg | 0.11 |
Recipe author: EAT SMARTER
Preparation
Preparation steps
Step 1/3
Melt the couverture chocolate, place in a piping bag and pipe small blobs on aluminium foil. Leave to dry.
Step 2/3
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.
Step 3/3
Whip the cream and fold in. Spoon the coffee cream carefully into cups (or glasses if you prefer) and decorate with the chocolate drops.