Millennium Post





Egg White 1

Egg Yolk 1

Sugar 50 gm

Refined Flour 50 gm

Baking Powder 1 gm

Cream Mix

Egg Yolk 1

Powder Sugar 10 gm

Mascarpone 40 gm

Whipped Cream 60 gm

Express Shots 30 ml

Rum 5 ml

Biscotti 15 gm

Coffee Ice Cream 30 gm


Make the sponge with egg white, egg yolk, sugar, refined flour and baking powder. In a medium saucepan, whisk together egg yolks and sugar until well blended. In a medium bowl, beat cream until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. In a small bowl, combine coffee and rum. Poured it over the sponge. Spread mascarpone mixture on sponge. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set. Cut it in to rectangle served with biscotti, coffee ice cream and espresso shots.

(Courtesy: Chef Swatantra Gautam, Executive Chef, Azaya Beach Resort, Goa)

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