Coffee Chocoate Triffle
Spirit
Iowa Coffee Company Liqueur
Ingredients
From our "Spirited Chef" Stephanie Godke
10 egg whites or reconstituted dry egg whites
⅓ cup fine sugar
2 containers (8 oz.) of mascarpone cheese
⅓ cup powdered sugar
1 cup heavy cream
2 cups espresso, cooled
1 cup River Baron Artisan Spirit, divided
1 cup Iowa Coffee Company Liqueur, divided
30 ladyfingers
¼ cup cocoa
3 oz milk chocolate, grated
chocolate syrup
Directions
1
Whip the egg whites and fine sugar until stiff but not dry. Set aside.
2
Whip the cream and powdered sugar until stiff. Set aside.
3
Stir the cocoa, ½ C, Iowa Coffee Company Liqueur, and ¼ C. River Baron Artisan Spirit into the mascarpone.
4
Fold the egg white, whipped cream and mascarpone together.
5
Mix together the espresso and the remainder of the Iowa Coffee Company Liqueur and River Baron Artisan Spirit.
6
Dip each of the lady fingers into the mixture and layer them with the cream mixture in a large clear bowl that has been drizzled with chocolate syrup.
7
Top with grated milk chocolate.
8
Refrigerate for 4-8 hours before serving.
Ingredients
Spirit
Iowa Coffee Company Liqueur
Ingredients
From our "Spirited Chef" Stephanie Godke
10 egg whites or reconstituted dry egg whites
⅓ cup fine sugar
2 containers (8 oz.) of mascarpone cheese
⅓ cup powdered sugar
1 cup heavy cream
2 cups espresso, cooled
1 cup River Baron Artisan Spirit, divided
1 cup Iowa Coffee Company Liqueur, divided
30 ladyfingers
¼ cup cocoa
3 oz milk chocolate, grated
chocolate syrup
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