Put the mascarpone in a bowl. Add the icing sugar, milk, cream and vanilla. Mix with an electric whisk until you get a soft cream. Pour the mixture into a piping bag and place it in the refrigerator.
Lay a Meliga biscuit at the bottom of a cappuccino cup. Add a generous teaspoon of mascarpone cream. Pour the hot coffee around the sides of the cream. Sprinkle lightly with bitter cocoa powder. We recommend using espresso coffee for this recipe.
Put the mascarpone in a bowl.
Add the icing sugar, milk, cream and vanilla.
Mix with an electric whisk until you obtain a soft cream.
Pour it in a piping bag and keep in the refrigerator.
Put a Meliga biscuit at the bottom of a Cappuccino cup.
Add a generous teaspoon of mascarpone cream.
Pour the hot coffee around the sides of the cream.
Sprinkle lightly with bitter cocoa powder.
We recommend using espresso coffee for this recipe.
The ideal coffee for this recipe
Qualità Rossa
Full, balanced, persistent flavour
Natural Brazilian Arabica and Robusta combine to create a rounded, balanced and full-bodied espresso. Red Italian Passion.
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