Maxfacts

Coffee – mascarpone cream

Goes well with peach or mango puree.

Ingredients

• 5 tbsp Amaretto di Saronno (Italian almond liqueur)
• 4 tsp soluble coffee (or espresso)
• 250 g mascarpone
• 250 g Greek yogurt
• 40 g caster sugar
• 1 tsp vanilla paste

Method

1. In a small saucepan, gently heat the liqueur, add soluble coffee and stir until dissolved. Remove from heat, set aside to cool.
2. In a bowl, mix yogurt with sugar and vanilla paste. Add liqueur/coffee mixture, mix well. Add mascarpone and fold in gently until all is mixed well (do not overwork the mascarpone, it turns liquid with too much stirring/whisking). Refrigerate for several hours, serve chilled.