Ladyfingers dipped for just a second, clouds of mascarpone and a snowfall of cocoa: Terres de Café’s Blend The Forest coffee beans, organic coffees from Ethiopia and Brazil, bring velvety body and notes of chocolate, warm spices and praline.
Serves 4 · 20 min + 4 h chilling
- Brew 3/4 cup (180 ml) of strong coffee with Blend The Forest beans, by espresso or French press, and let it cool.
- Whip 1 cup (250 g) of mascarpone with 1/2 cup (120 ml) of cold heavy cream and 3 tbsp of sugar until thick.
- Briefly dip 12 ladyfingers in the coffee and layer them in 4 glasses with the mascarpone cream.
- Refrigerate for 4 hours, then dust generously with cocoa powder just before serving.
The star of this recipe: Blend The Forest Coffee Beans, by Terres de Café.
