Another delicious dessert recipe. This time we will cook with a lot of cream. Gelatin helps me achieve the desired density. Pre-dissolve it in warm water, and then mix with the main mass.
Ingredients
- Chicken eggs - 4 pieces
- Flour - 80 g
- Sugar - 3 tbsp.l .
- Cocoa - 3 tbsp.l .
- Baking powder - 0,5 tsp.
- Mascarpone - 200 g
- Cream (33% fat content) – 250 ml
- Powdered sugar - 100 g
- Gelatin - 2 tsp.
- Water (warm) – 2 art.l.
- Coffee (espresso) – 1 cup
- Cognac - 2 tbsp.l.
- Savoyardi Cookies - 150 g
- Cocoa - 2 art.l.
- Butter (for lubrication) – 10 g
Step-by-step cooking recipe
Beat eggs with sugar until fluffy foam.
Add the sifted flour, baking powder, cocoa and mix well.
Put the dough in a greased form and bake for 25-30 minutes at 180 degrees.
Cut the finished cake lengthwise, forming the desired thickness.
Fill the gelatin with warm water and wait until it completely dissolves.
Whisk cream with powdered sugar.
Add mascarpone, gelatin and mix until smooth.
Mix coffee with cognac.
In a form with high sides, lay out a sponge cake blank. Pour evenly with a spoon of coffee.
Lay out a thick layer of cream and smooth it out.
Dip each cookie in coffee for 5 seconds.
Spread the cookies evenly and add the same layer of cream again. As a result, the cookies should turn out in the middle.
Thickly sprinkle the dessert with cocoa and put it in the refrigerator for 6-8 hours.
