Coffee Chocoate Triffle
Coffee Chocoate Triffle Whip the egg whites and fine sugar until stiff but not dry. Set aside. Whip the cream and powdered sugar until stiff. Set aside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mrdistilling.com.
Cooking tools:
- Hand mixer
- Whisk
- Mixing bowl
- Measuring cup
- Spoon
- Spatula
- Grater
- Serving bowl
- Refrigerator
Ingredients
- Iowa Coffee Company Liqueur
- From our "Spirited Chef" Stephanie Godke
- 10 egg whites or reconstituted dry egg whites
- ⅓ cup fine sugar
- 2 containers (8 oz.) of mascarpone cheese
- ⅓ cup powdered sugar
- 1 cup heavy cream
- 2 cups espresso, cooled
- 1 cup River Baron Artisan Spirit, divided
- 1 cup Iowa Coffee Company Liqueur, divided
- 30 ladyfingers
- ¼ cup cocoa
- 3 oz milk chocolate, grated
- chocolate syrup
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