Iced Mascarpone and Coffee Soufflé
- Reviews 1
Ready In: 18 mins
Serves: 4-6
Ingredients
- 1 cup brewed coffee
- 7 ounces granulated sugar
- 3 eggs (separate egg whites from egg yolks)
- 3 1⁄2 ounces icing sugar
- 1⁄2 lb mascarpone cheese
- 3 tablespoons 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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