Coffee Cream

INGREDIENTS

  • 1000 g Hulalà whipping
  • 1000 g mascarpone cheese
  • 200 g icing sugar
  • 100 g soluble coffee
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PREPARATION

1

Whip Hulala and set aside.

2

Mix using a whisk the instant coffee with the mascarpone cheese and the previously sieved icing sugar.

3

Combine the mixture just prepared with the earlier whipped Hulalà with bottom – upwards movements.

4

Keep in the fridge for 1 hour before serving.