Mascarpone Coffee Cream with a Hint of Cognac / Crema di Mascarpone al Caffè

Serves 4:

• 300 g of mascarpone
• 120 g of fine sugar
• 2 egg yolks, medium
• 2 tablespoons of Cognac or Brandy
• 50 ml of a strong coffee, cooled

Whisk the mascarpone, egg yolks and sugar until pale and fluffy, making sure that the sugar is fully dissolved.

Gradually pour in the Cognac and the coffee, whisking gently.

I like to pour the prepared cream into individual small glasses, bowls or tea cups and keep in the fridge (covered with cling film) until ready to eat, either on its own or with Lingue di Gatto kind of biscuits.