It’s a well-known fact that Italians only drink cappuccino at breakfast time. So if you don’t want to break from tradition, you’ll soon discover that our wonderfully elegant Cappuccino Creamcake is the best way to get your caffeine fix in the afternoon…
Cappuccino Cream Cake
Ingredients
- 3.5 oz graham crackers
- 2.75 oz melted butter
- 4.33 fl oz milk
- 28 oz mascarpone
- 3 tsp ground gelatin
- 3.5 oz sugar
- 2 tsp vanilla flavoring
- 2 cups espresso
- 6.75 fl oz cream
- 1 oz sugar
- cinnamon
- chocolate
Instructions
- Place the graham crackers in a freezer bag and crush them using a rolling pin. Add the crumbs to a bowl and mix them with the melted butter. Spread the mixture on the bottom of a cake tin and place it in the fridge.
- Heat up the milk and gelatin in a pot. Use an electric whisk to mix the mascarpone with the sugar, vanilla flavoring, and espresso. Add the milk and gelatin mix from the pot to the cream. Pour the mascarpone mix onto the base in the cake tin and refrigerate it for four hours.
- Stir the cream, sugar, and vanilla flavoring in a bowl. Fill a piping bag with the mixture and pipe it onto the cake. To finish, sprinkle on some cinnamon and grated chocolate.
VIDEO
If you still have some graham crackers left over, you can use them to make the Chocolate Dot Cheesecake from the bonus video. Find the full recipe here.