Ingredients
10 pieces
10 shortcrust tartlet shells, 8 cm in diameter
250 g 30% cream
150 g Lauretta filling cappuccino flavored
Ascanio mirror glaze chocolate flavored
50 g coffee grounds
50 g coffee liqueur
100 g non-tempered white chocolate
5 g gelatin
100 g boiling water
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Preparation
Melt the white chocolate and brush the insides of the tartlet shells. Place them in the refrigerator. Dissolve the gelatin in boiling water. Whip the heavy cream to about three-quarters stiffness. At a low speed, combine 150 g of Lauretta filling cappuccino flavored filling with the coffee grounds and coffee liqueur. Add the whipped cream and gelatin.
Transfer the mixture to a piping bag. Pipe the filling into the tartlet shells and decorate as desired, for example, with dabs of Ascanio mirror glaze.
