Χρόνος ετοιμασίας15’
Χρόνος μαγειρέματος10’
ΕυκολίαEasy
For the filling:
250 gr. ice cream
120 gr. sugar
350 gr. mascarpone cheese
1 teaspoon vanilla extract
80 gr. baking chocolate
For the coffee syrup:
300 gr. espresso coffee
1 tablespoon granulated sugar
20 gr. cognac
Cocoa for sprinkling
1 packet of ladyfinger
1) Melt the chocolate in a bain-marie or in the microwave.
2) In the bowl of the mixer, beat the cream cheese and the sugar until fluffy. Add the cream, half of the brandy, the vanilla extract and beat again.
3) Divide the cream into two bowls. Add the melted chocolate to one of them and mix.
4) For the syrup: in a bowl mix the sugar, the rest of the brandy and the espresso coffee.
5) Cut the ladyfinger into pieces and dip them in the syrup. Next, put the chocolate cream in a pastry bag.
6) Serve the dessert by putting ladyfinger, chocolate cream, ladyfinger again, white cream and sprinkle with cocoa.
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