Coffee & Mascarpone Verrine

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Tiramisù ice cream with a verrine of coffee & mascarpone.

Mövenpick Tiramisù

For 4

2 cups of espresso (approx. 120 ml)
2 sheets of gelatin
2 cc sugar
2 cc Amaretto
Mascarpone Chantilly cream
Fruit for decoration
4 scoops of Mövenpick Tiramisù

Mascarpone Chantilly cream:
100 g mascarpone
2 egg yolks
1 tablespoon icing sugar
180 ml pouring cream
1 tablespoon of Amaretto

Mascarpone Chantilly cream:
Mix the mascarpone with the egg yolks and sugar until a consistent and smooth mixture is obtained. Pour the cream gently, to avoid lumps from forming. Pour the mixture into a Kisag whipper and close it. Depending on the size of the Kisag, use 1 to 2 gas cartridges. Leave to chill with the head downwards for at least 1 hour in the refrigerator. Spread the mixture directly over the espresso pool and garnish with fruits. Serve on a plate with a scoop of Mövenpick Tiramisù ice cream.

Plating:
For the espresso pool, soak the gelatin sheets for 5 minutes in cold water, wring out and add to the hot coffee. Incorporate the sugar and the Amaretto. Stir gently and pour into 4 verrrines. Leave to cool in the refrigerator for at least 2 hours.