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Coffee Chocoate Triffle

Prep Time30 minsCook Time30 minsCategory
Spirit
 Iowa Coffee Company Liqueur
Ingredients
 From our "Spirited Chef" Stephanie Godke
 10 egg whites or reconstituted dry egg whites
  cup fine sugar
 2 containers (8 oz.) of mascarpone cheese
  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
  cup fine sugar
 2 containers (8 oz.) of mascarpone cheese
  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

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.

Coffee Chocoate Triffle
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