The cream with coffee and mascarpone cheese is a dessert that is really easy to make and very versatile. To prepare it you will need just a few ingredients – cream, mascarpone cheese, coffee and icing sugar – and just 10 minutes; a perfect idea for when you have not so much time and maybe even guests for dinner. But it is also a recipe that can make a rich Sunday breakfast perfect, thanks to its energy and sweetness. Serve it in coffee cups, accompanying it with biscuits and you will amaze everyone. Let’s see how to make it.
Prepare the coffee by dissolving the instant coffee in the boiling water (1). Let it cool.
Whip the cream (2) until it is shiny but still slightly soft.
Soften the mascarpone cheese with the icing sugar (3).
Add the coffee and mix well (4).
Also add the whipped cream, continuing to mix carefully, so that it does not “break” (5).
Transfer half of the mixture into a piping bag. Fill 4 coffee cups with a spatula (6), arrange the rest of the mousse letting it come out from the piping bag with a star nozzle.
Decorate with chocolate and keep in the refrigerator until ready to serve (7).
You can prepare cream with coffee and mascarpone cheese in advance and keep the cups in the refrigerator until ready to serve. If you want to make it less sweet, you can halve the amount of icing sugar.
You can replace mascarpone cheese with ricotta cheese or another fresh cheese, the important thing is that it has a creamy consistency, so that the cream is well blended. If you love the contrasts between sweet and savory you can try a fresh goat cheese.
Decorate the cream as you like; instead of chocolate chips, dried fruit or homemade fruit syrup will also be good.
If you want to make a richer dessert, you can put crushed butter biscuits on the bottom of the cups, covering everything with cream with coffee and mascarpone cheese, just like you do with cheesecake.
If you love fast desserts, try the apple and cinnamon mug cake recipe.
We advise you to immediately eat the cream with coffee and mascarpone cheese, so as not to lose its compactness. Alternatively, you can preserve it in the refrigerator, closed in an airtight container, for a maximum of 24 hours.