desserts cappuccino
The "Desserts Cappuccino" is a testament to the harmonious blend of coffee and dessert, discovered in a tranquil European café one bustling morning. This elegant creation captivates with the boldness of black coffee fused with the luxuriously smooth whipped cream, accentuated by artful shavings of rich chocolate. The synthesis of these key ingredients—deep, robust coffee, airy and creamy whipped cream, and indulgently rich chocolate—cultivates a complex flavor profile that delights the palate with its richness and depth. Inspired to replicate this delightful experience, a journey of culinary experimentation ensued, culminating in perfecting not only the flavors but also the memorable presentation of the dessert. Sharing this recipe brings the joy and pride of capturing the essence of that quaint café moment, offering a taste that transports one back to that serene setting with every spoonful.
Equipment
- 1 cup
Ingredients
- 1 purchase cupcake Madeira, about 300 g
- 300 ml hot strong black coffee
- 3 tablespoons brandy
- 1 tbsp brown sugar
- 100 g of chocolate grated
- 50 g toasted almonds chopped flakes
- 425 ml whipping cream
Instructions
- Cut the cake into pieces, spread half of the pieces at the bottom of the cup for cappuccino or tea cups. Mix coffee, brandy, sugar, sprinkle with pieces of the cake, so that they become juicy. Sprinkle with grated chocolate on top of the third and a half of almond, then repeat the layers.
- Lightly whip the cream, so they just kept shape. Arrange the cups cream and sprinkle with remaining chocolate. Cool before serving. Serve with saucers and teaspoons.