Mocha ice cream tart
- 12 Cantuccini (approx. 60 g; Italian almond biscuits )
- 1 fresh egg (Gr. M)
- 2 (30 g) easy going tablespoon sugar
- 1 Package Vanillin sugar
- 5 EL cold espresso
- 300 g whipped cream
- Cocoa
- 6–12 (approx. 5 cm Ø) Paper baking cups
30 minutes
easy
- 1.
- Line 6 hollows of a muffin tin with 1–2 paper cases. Roughly chop the biscuits and distribute them in the molds
- 2.
- Beat the egg, sugar, vanilla sugar and espresso until light cream. Whip 200 g cream until stiff, fold in. Distribute in the molds. Cover and freeze overnight
- 3.
- Whip 100 g cream until stiff. Decorate the tartlet with cream and cocoa
- 4.
- Waiting time approx. 12 hours
1 piece approx:
- 240 kcal
- 1000 kJ
- 3 g protein
- 18 g fat
- 15 g carbohydrates
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