Iced Mascarpone and Coffee Soufflé
photo by Julie Bs Hive
- Ready In:
- 18mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 236.59 ml brewed coffee
- 198.44 g granulated sugar
- 3 eggs (separate egg whites from egg yolks)
- 99.22 g icing sugar
- 226.79 g mascarpone cheese
- 44.37 ml hazelnuts, roasted and chopped
- cookie (your favorite)
directions
- Combine granulated sugar with coffee in a saucepan. Reduce mixture by half – cook about 3 minutes. Set aside 2 tbsp of coffee syrup obtained.
- Beat egg yolks in the food processor with icing sugar and 2 tbsp of coffee syrup until the mixture triples in volume.
- Using a flexible spatula, incorporate mascarpone cheese to the preparation obtained in step 2.
- Beat egg whites into stiff peaks, then carefully incorporate into previous preparation with the flexible spatula.
- Add chopped roasted hazelnuts and divide creamy mixture into individual serving cups.
- Refrigerate for 1 or 2 hours and serve with your choice of cookie.
- (Julie B's Hive used the extra coffee syrup as a topping to the dessert and sprinkled on a bit more of the chopped hazelnuts).
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RECIPE SUBMITTED BY
<p><strong><span>I'm the host of Bargain Basement tag game in the cooking game forum. You're welcome to play anytime. You'll be surprised to find great recipes that were never reviewed. <br /></span></strong></p>
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