Mascarpone cream with coffee syrup

• 3 egg yolks 

• 200 g of mascarpone 

• 150 g of ricotta (cottage cheese)

• 100 g of sugar 

Syrup (optional):

• 1 cup (150 ml) of black coffee 

• 20 g of sugar 

• 1 shot of coffee liqueur 

• any biscuits or shortbread
  

1. Beat the egg yolks with the sugar in a bowl in bain marie and cook until a well-creamy mixture is obtained. Add mascarpone and ricotta, mix it well and leave it in the refrigerator for 2 hours.

2. Dissolve the sugar in a saucepan until it starts to caramelise, add the coffee and the liqueur and let the syrup reduce by half over medium heat.  

3. Crumble the biscuits over the cream, add a few berries, and drizzle with the coffee syrup.

Mascarpone cream with coffee syrup