For 10 servings
Coffee mascarpone cream
1 l Debic Cream Plus Mascarpone
50 g Coffee beans
70 g sugar
2 g salt
190 g Debic Traditional butter
180 g powdered sugar
2 g salt
55 g almond powder
100 g whole egg
10 g cacao powder
350 g flour
100 g potato starch
50 g freeze dried coffee powder
Coarsely break the coffee beans and leave to infuse into the cream for twelve hours.
Sieve out the coffee beans and whip the cream together with sugar and salt into soft peaks and reserve in a piping bag with round nozzle.
Mix butter at room temperature with sugar, salt and almond powder.
Add the eggs and mix in the flour, cacao powder and starch.
Let rest in the fridge for one hour and roll out into 2 mm thickness. Cut out with a round cutter (8cm) and bake at 170˚C for 15 minutes.
Put a dollop of coffee cream in the centre of the plate.
Decorate the cacao sablée with dollops of coffee cream and put on top of each other.
Arrange I the middle of the plate.
Garnish with a rocher of the coffee cream and powder with some freeze dried coffee.