|Preparation : 25 min||Resting : 12 hr|
|Cooking : -||Equipment :|
|Difficulty :||Rating : 0 rates|
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|300||g biscoff biscuits
|200||ml filter coffee or espresso
|3||tblsp marsala or amaretto (optional)
Insert egg whisk in very clean bowl. Break eggs and separate whites from yolks. Put whites in bowl with a pinch of salt and run BEATEN EGG WHITES programme after removing cap from opening. Set aside.
Then, place yolks in bowl, add sugar and run EXPERT programme, 2 minutes/speed 13 (without heating).
Beat until white then add mascarpone and run EXPERT programme 2 minutes/speed 12 (without heating). Carefully fold beaten egg whites into mascarpone cream using a spatula.
Set aside 1/4 of biscoff biscuits. Soak remaining biscuits in cold coffee and spirits. Line bottom of dish with soaked biscuits.
Then add cream, cover with soaked biscuits, then add another layer of cream and refrigerate overnight.
Insert transparent bowl and blend remaining 1/4 of biscuits in mini bowl with FOOD PROCESSOR programme. Set aside.
Before serving, sprinkle with ground biscoff biscuits.