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.
Stir the cocoa, ½ C, Iowa Coffee Company Liqueur, and ¼ C. River Baron Artisan Spirit into the mascarpone.
Fold the egg white, whipped cream and mascarpone together.
Mix together the espresso and the remainder of the Iowa Coffee Company Liqueur and River Baron Artisan Spirit.
Dip each of the lady fingers into the mixture and layer them with the cream mixture in a large clear bowl that has been drizzled with chocolate syrup.
Top with grated milk chocolate.
Refrigerate for 4-8 hours before serving.
Ingredients
Directions
Whip the egg whites and fine sugar until stiff but not dry. Set aside.
Whip the cream and powdered sugar until stiff. Set aside.
Stir the cocoa, ½ C, Iowa Coffee Company Liqueur, and ¼ C. River Baron Artisan Spirit into the mascarpone.
Fold the egg white, whipped cream and mascarpone together.
Mix together the espresso and the remainder of the Iowa Coffee Company Liqueur and River Baron Artisan Spirit.
Dip each of the lady fingers into the mixture and layer them with the cream mixture in a large clear bowl that has been drizzled with chocolate syrup.
Top with grated milk chocolate.
Refrigerate for 4-8 hours before serving.
Notes
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