- 250gr mascarpone cheese
- 100ml espresso (cold)
- 250ml fresh cream
- 100g Cantucci
- 50gr powdered sugar
- Chocolate chips
Prepare the espresso and let it cool.
In a big bowl add the mascarpone cheese and the powdered sugar. Mix well with a spatula for a smooth texture.
Gradually add the cold espresso and mix gently to combine the coffee and the cream.
In another bowl, whip the fresh cream and add it to the coffee and mascarpone cheese cream: mix from the bottom to the top to incorporate it very gently.
Let the cups rest in the refrigerator for at least 2 hours.
Serve it with some Cantuccini Casa Rinaldi or with chocolate chips.