ABOUT THE RECIPE
By Chef Francesco Lucatorto, sponsored by Caffè Vergnano
½ cup espresso Caffè Vergnano (60ml)
5 egg yolks
1 cup cane sugar (80g)
1 cup whipping cream (250ml)
1 cup mascarpone cheese (200g or 7oz)
Caffè Vergnano Beans for decoration
2oz dark chocolate (50g)
whisk (electric is preferable)
muffin liner or pancake container or small glass jars
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Set your moka on the stove and raisey our ears till the coffee is brewed. Add sugar into a small pot.
When the coffee is ready place the sugar and the coffee in a small pot over medium fire, make sure to melt all the sugar at the bottom of the pan, whisking carefully.
Break the eggs and keep the yolks (you can use the whites for a frittata or cookies) in a bowl whip the cream to about 80% of its firmness, and in another bowl start smearing your mascarpone cheese until it’s soft. Set both cream and mascarpone aside in the fridge.
Bring the liquid to 121°C or 250°F, measuring with a kitchen thermometer. When the sugar is at about 115°C (239°F) start whisking the yolks to a foamy texture.
When the sugar reaches temperature of 121°C (250°F), witht the whisk on, begin to pour the syrup very slowly into the eggs, be gentle and precise on the pour, mix until it reaches a firm texture and it's completely cooled off.
Use a spatula to gently incorporate the coffee cream into the mascarpone. Place into a container suitable to freeze and do so for at least 4 hours.
Serve with your favorite grated chocolate, or dry fruits and nuts, or a chocolate sauce. Enjoy after 10 minutes from the freezer!
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