Starring Coffee in a cup

Autumn recipe inspiration
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Vanilla crumble

  • Plain flour 200g
  • Sugar 100g
  • Butter 100g
  • Vanilla extract 2g
  • Total 402g

Vanilla crumble

Mix all ingredients until a crumble, bake it in a oven at 180°C for 14 minutes.

Marsala jelly

  • Marsala 300g
  • Sugar 100g
  • Agar agar 12g
  • Total 421g

Marsala jelly

Mix everything, cook it to a hard boil. Spread it on a silicon sheet and cool down. Cut 4 cm rounds.

Dark chocolate namelaka

  • Full-fat milk ( 3,5% fat) 250g
  • Glucosio 10g
  • Sinfonia Cioccolato fondente 56% 230g
  • Lilly neutro 25g
  • Liquid cream 35% fat 200g
  • Total 715g

Dark chocolate namelaka

Warm up to 60°C the milk with glucose, add Lilly neutro and mix with a hand blender. Add chocolate and mix. Gradually add liquid cream and mix. Cover with contact film and put in the refrigerator for at least 4 hours. Whip with kitchen planetary mixer at medium fast for little time.

Mascarpone cream

  • Mascarpone 500g
  • Whipcream 200g
  • Sugar 40g
  • Espresso 40g
  • Total 780g

Mascarpone cream

Whip up the whipcream untill stiff peaks. Mix sugar, mascarpone and espresso till smooth. Mix in the whipcream at the end.

Shot of coffe and marsala

  • Marsala 150g
  • Espresso 150g
  • Sugar 50g
  • Total 350g

Shot of coffe and marsala

Bring everything to a hardboil, let it reduce on a low heat for 8 minutes. Let it cool down until it reaches room temperature.

Assembly, layout and finishing

Enjoy this exciting recipe.

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