List of Ingredients
- mascarpone
- cane sugar
- cream
- milk
- flour
- butter
- 1 c coffee
- hazelnuts, blanched
- cocoa beans
- 3 of eggs
- Instant coffee
- Coffee liqueur
- Salt
Method
Separate the egg yolks from the whites. Beat the egg whites with 2/3 cup sugar, then add the mascarpone cheese and 3 tablespoons coffee liqueur. Mix it in an ice cream maker for 30-40 minutes, until you get the consistency of ice cream.
Puree 1/2 cup sugar with the hazelnuts, cocoa beans and a tablespoon of instant coffee, then knead the mixture with the softened butter, a pinch of salt and the flour to obtain your crumble. Sprinkle it on a baking sheet and bake at 340°F for 8 minutes. Allow it to cool.
Beat the egg yolks with 1/4 cup sugar. Boil the milk with the cream and the coffee, add the egg yolks while rapidly stirring, then lower the heat and cook for 1 minute, stirring until it thickens and becomes a cream. Allow it to cool. Spread the crumble on plates with 1-2 scoops of ice cream and the coffee cream.