- 1000 g Hulalà whipping
- 1000 g mascarpone cheese
- 200 g icing sugar
- 100 g soluble coffee
Whip Hulala and set aside.
Mix using a whisk the instant coffee with the mascarpone cheese and the previously sieved icing sugar.
Combine the mixture just prepared with the earlier whipped Hulalà with bottom – upwards movements.
Keep in the fridge for 1 hour before serving.