Ingredients
- 500 g mascarpone
- 300 g milk
- 125 g flour
- 70 g fresh cream
- 50 g butter plus a little
- 20 g sugar plus a little
- 10 g gelatine sheets
- raspberries
- 3 eggs
- coffee powder
- salt
- rum
For the recipe of the coffee timbale with mascarpone cream, mix the melted butter with the sugar, a teaspoon of ground coffee and the flour. Then add the milk and eggs, a pinch of salt and a spoonful of rum. Leave the batter to rest for 10 minutes, then cook it by pouring it by spoonfuls into a small pan (ø 20 cm) greased with a little butter, obtaining about 12-15 crepes.
Cover them with a cloth and let them cool. Soak the gelatin in water, then squeeze it and melt it in 20 g of heated rum in a saucepan. Pour it into the mascarpone and mix. Whip the cream with a spoonful of sugar and add it to the mascarpone.
Collect the creamy mixture in a pastry bag and arrange it in not too tight spirals on the crepes, overlapping them in 10 layers. Complete the dessert with an eleventh crepe and garnish as desired with tufts of residual cream and raspberries. Let it rest in the fridge
for 1 hour before serving.
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