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Mascarpone and Coffee Cups |
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Serves: 6 Print this Recipe(Coppa di Mascarpone al Caffè) Category: Spoon Desserts Though mascarpone is typically made in Lombardy, it is often used in Venetian desserts. This one blends coffee and flavorings into mascarpone and cream, with chopped chocolate for texture. It is similar to tiramisù, which is also from the Veneto, though it does not contain cookies. You don't need any fancy equipment to make espresso for this dessert or any of the others in this book. An ordinary drip coffee maker can be used, or even instant espresso. 1/3 cup hot strong brewed espresso 1/4 cup sugar 1/4 cup cognac or rum 1/2 cup (4 ounces) mascarpone, at room temperature 1 cup heavy or whipping cream 1/2 cup chopped semisweet baking chocolate, (about 2 ounces) 1 At least 20 minutes before you are ready to make the dessert, place a medium bowl and the beaters of an electric mixer in the refrigerator. Combine the espresso and sugar. Stir until the sugar is dissolved. Stir in the cognac. Let cool to room temperature. 2 In a large bowl, whisk the mascarpone and coffee together until smooth. Remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes. 3 With a flexible spatula, gently fold the cream into the mascarpone mixture. Set aside 2 tablespoons of the chocolate for garnish, and fold the remaining chocolate into the mascarpone. 4 Spoon the mixture into six goblets. Sprinkle with the reserved chocolate. Cover and chill 1 hour up to overnight. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Mascarpone and Coffee Cups comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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