Coppa Al Caffe (Italian Coffee Parfait)

1. 1

   Place a medium mixing bowl in a large shallow pan of hot water. Place the egg yolks in the bowl, then whip in the sugar and liqueur with a hand mixer until the mixture is pale and lemony colored, and very thick. At this point, if you lift the beaters out of the mixture, the batter should create a ribbon that sits on the surface for a few seconds before it sinks inches This means your yolks are properly cooked. Remove the bowl from the water pan and set aside to cool.

2. 2

   Add the mascarpone and instant coffee powder to the egg mixture. Using an electric mixer, whip the mixture just until stiff peaks form. Take care not to overwhip, or the mixture will separate.

3. 3

   Layer the chocolate sauce and the cheese mixture in a serving glass, starting with the chocolate and ending with the cheese mixture (there should be at least 5 alternating layers. Garnish each serving with grated dark chocolate.

4. 4

   Chill for at least 1 hour prior to serving to allow flavors to meld.

* Per serving · 4 servings · Values may vary.

No additional tips available.