Sbriciolata al caffè

Ingredients

420 g of dried biscuits
180 g of butter
250 ml of cream for cakes
350 g of mascarpone
100 g of icing sugar
2 cups of cold coffee

Preparation

Crush biscotti into crumbs and add melted butter. Pour 2/3 of the mixture into a 24-centimeter diameter line pan to create a base. Place in fridge for 30 minutes

Whip cream in a bowl. In another bowl blend mascarpone with sugar. Pour 2 cups of cold coffee into the marscapone mixture and blend. Gently combine the whipped cream to the mascarpone mixture.

Pour the cream onto the base of the cake and cover it with the remaining crumb mixture. Place in the fridge and allow it to cool for at least a couple of hours.

Video from youtube

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