italian Dutch English French German portuguese russian Español
Sweets & Desserts
Sunday, March 02 2014 00: 00

Eggnog mousse with mascarpone and amaretto

Written by Azdora
Rate this Article
(2 Votes)
Eggnog mousse with mascarpone and amaretti Eggnog mousse with mascarpone and amaretti mangiAmando.com

Eggnog mousse with mascarpone and amaretto: a delicious sweet and stragoloso. Prepare it is not difficult, perhaps slightly processed. Once we have learned to prepare the mousse sabayon we can use it to stuff many desserts: cream puffs or a birthday cake (for example). It is not suitable for children because it contains liquor and coffee.

difficulties recipe for Preparation cooking Cost
Media 4 people 40 min.
- Min. € 8-10

What is needed
Ingredient Quantity
for zabaglione cream
eggs (yolks only) gr. 60
Marsale gr. 60
sugar gr, 60
for the sweet
fresh cream ml. 250
mascarpone cheese gr. 250
sugar 2 tablespoons
Amaretti biscuits gr. 40
dark chocolate qb
pavesini biscuits 4-5 packages
chopped almonds gr. 50
milk, coffee, pear abbot qb

Preparation

  • Come first prepare the zabaglione cream. For convenience we quote the recipe zabaglione cream.
  • We have to use eggnog has cooled down. Note: The timing of this recipe does not take account of the preparation of creamy eggnog.
  • Finely chop the macaroons.
  • Whip the cream.
  • Add the cooled zabaglione cream, 100 grams of mascarpone cheese and stir gently to mix well.
  • Add also 100 ml of whipped cream mixing plane from the bottom upwards to disassemble and until averlaben amalgamated.
  • The mousse is ready. Keep it in a cool infrigorifero.
  • Prepare the mascarpone cream.
  • In a work bowl with a wooden spoon, the remaining mascarpone (gr. 150), in order to make it swollen and cemoso.
  • Stir in the sugar and crushed amaretti biscuits. Add the remaining whipped cream (ml. 150) and mix gently.
  • The mascarpone cream and amaretto is ready.
  • Dial the sweet.
  • Mix in a bowl of coffee with milk and / or cream in order to obtain a wet cappuccino.
  • Put on the bottom of a square container, a layer of biscuits soaked in wet cappuccino.
  • Pour the mascarpone cream and amaretto in a single layer.
  • Add the ground almonds.
  • Cover with a second layer of soaked biscuits in cappuccino.
  • Pour the mousse, eggnog in a single layer.
  • Decorate the surface with whipped cream.
  • Put the container in the freezer for about an hour so that you nurture.
  • then transfer it to the refrigerator for 4-5 hours.
  • Just before serving, add the surface of dark chocolate shavings and pieces of pear abbot.

Tips and tricks

You can also decide to make the dessert in individual cups, made of sweet single-portion.

Bed 14710 times Last modified on Monday, March 17 2014 15: 35

CAKES and PIES