Café Marocchino

The Marocchino is made from espresso, steamed milk, and a dusting of cocoa powder.


Served in a glass with the addition of dense hot chocolate and warm frothy milk.

Serves 4

  • 8 ounces mascarpone
  • 2 ounces sugar
  • 4 ounces ladyfinger biscuits
  • 1 cup strong  De Leon coffee ( made with a teaspoon of ground Moroccan spice mix: such as cinnamon, cardomom, cloves, nutmeg, black pepper, ginger, aniseed, juniper berries
  • 3.5 ounces dark chocolate
  • 2 eggs
  1. Brew the coffee
  2. Let cool.
  3. To make the cream: beat the egg yolks with some of the sugar and the mascarpone. In a separate bowl, beat the whites until they form soft peaks, then slowly add the rest of the sugar until the whites become a glossy and firm meringue. Fold in to the mascarpone. Over a double broiler, gently melt the dark chocolate.
  4. Plate up: Briefly and lightly dip each ladyfinger biscuit into the liquid and place a small layer on a plate. Top with a dollop of mascarpone, then drizzle a generous amount of chocolate on top. Repeat the layering with ladyfingers, mascarpone and another, well-placed drizzle of melted chocolate. Add a dusting of the powdered spice mix and serve. caffe_marocchino

First pour the hot chocolate, then the espresso, then the milk froth and sprinkle with cocoa.marocchino1


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