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Mascarpone, Coffee and Chocolate Parfait

This chocolate parfait dessert is some-what a combination of an English trifle and Tiramisu. It’s made of mascarpone and coffee cream layered with chocolate ganache and Oreo crumbs.

You will only need a few minutes to make it because it’s so easy to make, and the result is both delicious and beautiful.

Mascarpone, Coffee and Chocolate Parfait

Photo: Natalie Levin



Mascarpone, Coffee and Chocolate Parfait

5-6 servings

For mascarpone and espresso cream:
250 grams mascarpone cheese at room temperature
80 grams sugar powder
30 ml. espresso
1 tsp. Irish Cream (optional)
250 ml. cold whipping cream

For dark chocolate ganache:
180 ml. whipping cream
180 grams dark chocolate

3-4 packets of crushed Oreo cookies
A little grated chocolate for decoration

Preparation:

  1. Mascarpone and espresso cream: in a mixer bowl with a whipping attachment, place mascarpone, powdered sugar, espresso and Irish Cream and whip at high speed until creamy.
  2. Add the cream in a thin stream and continue to whip until you get a firm cream.
  3. Keep the cream refrigerated until assembly.
  4. Chocolate ganache: in a small pot heat the cream to a boil.
  5. Pour the cream over the chopped chocolate, wait about a minute and whisk until uniform, shiny ganache is formed.
  6. Cool the ganache at room temperature for about 30 minutes.
  7. Assemble the cups: at the bottom of each glass, place about a 1-2 tablespoons of ganache.
  8. Place the cookie crumbs over the ganache.
  9. Pipe a generous layer of mascarpone and espresso cream on top.
  10. Over the mascarpone cream, add more cookie crumbs, and another 1-2 tablespoons of ganache.
  11. Pipe the remaining mascarpone cream and decorate with grated chocolate.

Notes:

  • It is important to use room temperature mascarpone.
  • You can use plain cream cheese instead of mascarpone.
  • Keep the desserts well wrapped in the refrigerator for 4-5 days.
Mascarpone, Coffee and Chocolate Parfait

Photo: Natalie Levin

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