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1 Egg white
1 Egg yolk
30g Sugar
30g Cake flour Powdered sugar

250g Mascarpone
200g Cream
60g Granulated sugar
10g Instant coffee
30g Granulated sugar
1 tsp Brandy
150ml Hot water

300g DLA Dark Chocolate Filling

Cocoa powder

Mix instant coffee,granulated sugar, brandy and hot water to make a coffee syrup.

Sift cake flour. Place DLA dark chocolate filling in a piping bag ready for usage.
Preheat oven to 190ºC.


  1. Bake biscuit. In a bowl, add sugar to egg white. Whisk until stiff peaks form to make a good meringue. Add egg yolk and mix slowly. Add sifted cake flour and fold using rubber spatula.
  2. Put the dough in a piping bag. On an oven mat squeeze the dough into round shapes.
  3. Bake in a pre-heated oven at 190ºC for 10 minutes.
  4. Make mascarpone cream. In a bowl, add whipped cream and granulated sugar. Whisk in a stand mixer until foamy. Put in a piping bag.
  5. Assembling. Put one baked biscuit in the bottom of the cup. Apply the coffee syrup. Pipe the dark chocolate filling on the top of the biscuit to cover in a smooth layer. Apply cream on the top of dark chocolate filling. Repeat for another layer of biscuit. Finally, sift cocoa powder on top for the final decoration.
  6. Let set in the fridge before enjoying!
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