Mascarpone coffee cylinder with
– spoon biscuits,
– mascarpone cream,
– hazelnut praline,
– brown velvet spray.
Material used
– 6-cavity Silikomart cylinder mould
– Silikomart coffee silicone mat
– Ancel 210 Bloom gelatine (gold quality)
– Brush
– Brown velvet spray
Ingredients
For the spoon biscuits
✔2 eggs
✔55 g sugar
✔25 g flour
✔25 g cornflour
Mascarpone cream
✔170g mascarpone cheese
✔2 yolks
✔2 egg whites
✔55g caster sugar
✔20g milk
✔3g gelatine
Assembly
✔A double espresso
Brown velvet spray
Hazelnut praline
The recipe
For 5 desserts
For the sponge biscuits
✔2 eggs
✔55 g sugar
✔25 g flour
✔25 g cornflour
Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula. Sift in the flour and cornflour. Mix again. Preheat your oven to 210+C. Poach your biscuits on a baking tray lined with baking paper, sprinkle with icing sugar and place in the oven at 180°C for 8 to 10 minutes. Leave the biscuits to cool, then cut out using a cookie cutter.
Mascarpone cream
✔170g mascarpone cheese
✔2 yolks
✔2 egg whites
✔55g caster sugar
✔20g milk
✔3g gelatine
Place the gelatine leaves in a large bowl of cold water for at least ten minutes.
In a small bowl pour the milk and heat it in the microwave. Add the softened and wrung-out gelatine. Mix well. Separate the egg whites from the yolks.
Whisk the yolks with the mascarpone and half the sugar (27.5g). Add the milk and gelatine. Mix well and set aside.
Whisk the egg whites with the remaining 27.5g sugar. Gently fold the egg whites into the mascarpone cream.
Assembly
✔A double espresso
Soak the top of your biscuits, using a brush, with coffee.
Place a silicone coffee mat at the bottom of each Silikomart mould. Start by pouring a little cream into each cavity of the 6-cylinder Silikomart mould, working your way up the sides. Place the first coffee-soaked biscuit, top with cream and then the second coffee-soaked biscuit.
Place in the freezer overnight. The next day, unmould your desserts and immediately apply the brown velvet spray.
I added some hazelnut praline on top. Chill until ready to eat.
