Iced Mascarpone and Coffee Soufflé
Print Category Puffs Thematic No thematic Source Loblaws Evaluation
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Ingredients
- 250 ml (1 cup) prepared coffee
- 200 g (7 oz) granulated sugar
- 3 eggs (separate egg whites from egg yolks)
- 100 g (3½ oz) icing sugar
- 250 g (½ lb) mascarpone cheese
- 50 g (3 tbsp) hazelnuts, roasted and chopped
- To taste your choice of cookies
Directions
- Combine granulated sugar with coffee in a saucepan. Reduce mixture by half - cook about 3 minutes. Set aside 30 ml (2 tbsp) of coffee syrup obtained.
- Beat egg yolks in the food processor with icing sugar and 30 ml (2 tbsp) of coffee syrup until the mixture triples in volume.
- Using a flexible spatula, incorporate mascarpone cheese to the preparation obtained in step 2.
- Beat egg whites into stiff peaks, then carefully incorporate into previous preparation with the flexible spatula.
- Add chopped roasted hazelnuts and divide creamy mixture into individual serving cups. Refrigerate for 1 or 2 hours and serve with your choice of cookie.
Cook commentary
Serves: 4-6
Time: hands-on: 15 min
total prep: 15 min + 1 h in freezer
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