Put the mascarpone in a bowl. Add the icing sugar, milk, cream and vanilla. Mix with an electric whisk until you get a soft cream. Pour the mixture into a piping bag and place it in the refrigerator.
Lay a Meliga biscuit at the bottom of a cappuccino cup. Add a generous teaspoon of mascarpone cream. Pour the hot coffee around the sides of the cream. Sprinkle lightly with bitter cocoa powder. We recommend using espresso coffee for this recipe.
Put the mascarpone in a bowl.
Add the icing sugar, milk, cream and vanilla.
Mix with an electric whisk until you obtain a soft cream.
Pour it in a piping bag and keep in the refrigerator.
Put a Meliga biscuit at the bottom of a Cappuccino cup.
Add a generous teaspoon of mascarpone cream.
Pour the hot coffee around the sides of the cream.
Sprinkle lightly with bitter cocoa powder.
We recommend using espresso coffee for this recipe.
The ideal coffee for this recipe
Club
Intense flavour, delicate aroma
Created for connoisseurs of great Arabicas, Lavazza Club is the result of a unique blend of the best Latin American Arabica beans. Slow roasting, combined with Lavazza expertise, creates an exceptional coffee.
Suggestions for this evening's meal: let these recipes inspire you!
15m
