Cook Time: 4 hours
Serves: 8
Ingredients
- 1 Large Soft Baguette
- 3 tbs Cafe Du Monde or Dark Roast Coffee
- 2 cups of hot water (for the coffee)
- Coffee filter
- 2 tbs sweetened condensed milk
- 1-2 shots of Hennesey (optional)
- 1 cup heavy whipping cream
- ⅓ cup sugar (or sweetener of choice)
- 4 egg yolks
- 1 cup mascarpone
- 1-2 tbs cacao powder
Steps
- Slice the baguette into crostini slices and toast them in the oven at 350° until they are lightly toasted (about 5 minutes).
- Make 2 cups of pour-over coffee with the coffee grounds and hot water, mix in the condensed milk, add your desired amount of Hennesey, and set aside.
- In a large bowl with a hand mixer or tabletop mixer, add the heavy whipping cream and whisk on medium speed until you get stiff peaks. Slowly add in the sugar, egg yolks, and mascarpone on low speed until all the ingredients are incorporated.
- Take the toasted crostinis, dip them in the coffee mixture, and create a base layer in a baking pan.
- Evenly cover the base coffee crostini layer with ½ of the cream mixture.
- Dust an even layer of cacao powder.
- Repeat the layering process once more and refrigerate for at least 4 hours. It’ll be even better overnight!
- Slice and serve!
