Full Recipe

INGREDIENTS

• 2 cups espresso (approx. 120 ml)

• 2 gelatine sheets

• 2 tsp sugar

• 2 tsp amaretto

• Fruits for decoration

INSTRUCTIONS

1. For the espresso pool:

   Soak the gelatine sheets in cold water for 5 minutes, wring out and add to the hot coffee.

2. Incorporate the sugar and amaretto.

   Stir gently and pour into 4 verrines.

3. For the mascarpone Chantilly, mix the mascarpone with the egg yolks and sugar until they form a smooth and even mixture.

   Add the cream gradually to prevent lumps forming.

   Pour the mixture into a cream whipper and close it. Use 1 to 2 gas cartridges depending on the size of the cream whipper.

   Leave to cool upside down in the fridge for at least 1 hour.

   Spread the mixture directly over the espresso pool and garnish with fruits.

   Serve with a scoop of Tiramisù ice cream.