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Our recipes
Monoportion chocolate/caramel/egg liqueur
Ingredients
- 280 g dessert chocolate
- 160 g milk
- 50 g mascarpone
- 550 g 30% cream
- 50 g Lauretta caramel flavored filling
- 170 g Lauretta egg liqueur flavored filling
- Ascanio mirror glaze caramel flavored
- crisp cake base
Our procucts used in this recipe:
- Egg liqueur (sweet liqueur) flavoured cream filling Lauretta
- Rum&chocolate flavoured filling Lauretta
- Caramel flavoured mirror glaze Ascanio
Preparation
Pour hot milk over dessert chocolate, add mascarpone and then Lauretta caramel flavored filling. Blend and gently combine with lightly whipped cream.
Fill one-portion cake pans to 1/2 the height. Place the Lauretta egg liqueur filling in the center. Fill the pans to the top. Freeze.
Remove the cake from the pan and glaze with Ascanio mirror glaze caramel flavored icing. Place on crisp cake base and decorate as desired, for example with a chocolate truffle ball.
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