Iced Mascarpone and Coffee Soufflé

Print Category Puffs Thematic No thematic Source Loblaws Evaluation

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Iced Mascarpone and Coffee Soufflé

Ingredients

  • 250 ml (1 cup) prepared coffee
  • 200 g (7 oz) granulated sugar
  • 3 eggs (separate egg whites from egg yolks)
  • 100 g (3½ oz) icing sugar
  • 250 g (½ lb) mascarpone cheese
  • 50 g (3 tbsp) hazelnuts, roasted and chopped
  • To taste your choice of cookies

Directions

  1. Combine granulated sugar with coffee in a saucepan. Reduce mixture by half - cook about 3 minutes. Set aside 30 ml (2 tbsp) of coffee syrup obtained.
  2. Beat egg yolks in the food processor with icing sugar and 30 ml (2 tbsp) of coffee syrup until the mixture triples in volume.
  3. Using a flexible spatula, incorporate mascarpone cheese to the preparation obtained in step 2.
  4. Beat egg whites into stiff peaks, then carefully incorporate into previous preparation with the flexible spatula.
  5. Add chopped roasted hazelnuts and divide creamy mixture into individual serving cups. Refrigerate for 1 or 2 hours and serve with your choice of cookie.

Cook commentary

Serves: 4-6
Time: hands-on: 15 min
total prep: 15 min + 1 h in freezer

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