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Preparation:
How to prepare the mascarpone and chocolate cake?
– Prepare the coffee, sweeten it and let it cool.
– Prepare the mascarpone cream; Beat the eggs with the sugar until a thick cream forms.
– If it is very thick, add the mascarpone until you get a velvety cream.
– Cover the cups with transparent film.
– Cut the cookies to the right size to line the cups.
– Dip the Pavesini lightly into the coffee and fill the aluminum muffin tin.
– Place a broken cookie on the floor as well.
Pour half of the mascarpone cream into the cups, place a spoonful of chocolate in the middle and cover with more mascarpone cream.
– Seal the bottom with other soaked Pavesini. Seal with aluminum foil.
– Store in the refrigerator for about 4 hours or even overnight.
– Turn the cups over, remove the foil and sprinkle with bitter cocoa.
And here we go! Your mascarpone chocolate cake is ready!
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