Recipe by Maria Rosaria D’Amario
Ingredients for 7-8 people
- 200 grams of cantucci to 7 cereals
- 170 gr of mascarpone
- 130 gr of cream
- 60 grams of raw cane sugar
- coffee q.b.
- Bitter cocoa for garnishing
20 minutes + fridge time
Prepare a moka coffee pot of 4 demitasse and dilute it with the same quantity of water.
Whip the cold cream in one bowl and in another bowl mix the mascarpone with brown sugar; add the two ingredients gently and add a spoonful of vin cotto or marsala wine, if you like. In a baking dish or in small baking cups spread the wet cantuccini soaked with coffee on the bottom and cover with cream. Sprinkle with cocoa and refrigerate. Before serving add a cantuccino to garnish it.