Between layers of coffee-soaked ladyfingers and mascarpone cream, whole coffee beans crack under the spoon: Comptoir du Cacao’s Coffee Beans Dark Chocolate Bar, 72% cocoa, echoes the espresso with a bold, aromatic crunch.
Serves 4 · 20 min + 2 h chilling
Ingredients
- 8 oz (225 g) mascarpone
- 1/2 cup (120 ml) cold heavy cream
- 3 tbsp sugar
- 12 ladyfingers
- 1 cup (240 ml) strong coffee, cooled
- 1 Coffee Beans Dark Chocolate Bar (Comptoir du Cacao), 3.2 oz / 90 g, chopped
- Cocoa powder, for dusting
Method
- Whisk 8 oz (225 g) mascarpone with 1/2 cup (120 ml) cold heavy cream and 3 tbsp sugar until thick and smooth.
- Briefly dip 12 ladyfingers in 1 cup (240 ml) cooled strong coffee.
- In 4 glasses, layer the ladyfingers, the mascarpone cream and the Coffee Beans dark chocolate bar (3.2 oz / 90 g), chopped, twice over.
- Chill for at least 2 hours and dust with cocoa powder before serving.
The star of this recipe: Coffee Beans Dark Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
