Cappucino mascarpone cream


500 g mascarpone
250 g quark 40%
50 ml whipped cream
4 g coffee powder, without sugar
Sweetener of choice
Vanilla flavoring
Cocoa powder
Coffee beans
Mint, fresh


Remove the whipped cream from the refrigerator.
Mix the mascarpone with the cottage cheese and sweeten with low carb
sweetener of your choice. Then season with a little vanilla flavoring.

Now dissolve the coffee powder in the cream, at room temperature.
Then mix the coffee cream with 1/3 of the mascarpone cream mix. Please do not use a mixer, otherwise the cream will be too thin.

If you like, you can also add some rum flavoring to the coffee cream.
Divide the finished coffee cream among 4 dessert glasses and add the light mascarpone cream.
Place the dessert glasses in the refrigerator and allow to cool thoroughly.

Shortly before serving, sprinkle with cocoa powder and garnish with coffee beans and mint leaves.
and decorate with coffee beans and mint leaves.


I have made the mascarpone with a little bit of milk smoother, because it is very solid and i added quark, but instead of quark you can also use cream cheese or whipped cream.

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