RECIPES

Coffee Zuccotto with Coffee Flavoured Mousse_2014

Dolci a Gogo

INGREDIENTS

2 FREDDI PIC-NIC Coffee Cream
Italian meringue
2 spoons of instant coffee
200 g cream

FOR THE ITALIAN MERINGUE

2 egg whites
120 g sugar
80 ml water

How to prepare?

Prepare the meringue by boiling the water with the sugar up to 121° or if you do not have a thermometer, remove the syrup from the flame as soon as it starts to make small bubbles close together (calculate 5 minutes to boil); in the meantime, whip the egg whites at moderate speed, when they assume a foamy appearance increase the speed and pour the hot syrup three times, gradually increasing the speed. As soon as the meringue is firm and bright, switch off the whisk and put it to one side.

Prepare the base of the Zuccotto by covering an 18/20 cm Zuccotto mould (or a high and deep dish will do) with cling film; cut the rolls in 1 cm slices and use half the slices (the rest will be used to fill the cream and close the Zuccotto) to cover the edges and the bottom. Place the mould in the fridge.

Whip the cream with the soluble coffee dissolved in 2 teaspoons of lukewarm water combined with two slices of roll in pieces and the meringue and blend it all together well.

Pour the mousse obtained as such in the Zuccotto and close it completely using other slices of roll. Place in the freezer two hours before serving.

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