MADE WITH SUGARLESS ORGANIC MONK FRUIT

Coffee mascarpone dessert pots

A coffee-flavoured mascarpone cream served in small glasses. It has the flavour of a coffee dessert without biscuit or cake layers.

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Coffee mascarpone dessert pots made with Sugarless Organic Monk Fruit
Makes
4 small servings
Prep
15 minutes
Cook / brew
None
Rest / chill
At least 2 hours chilling
Total time
2 hr 15 min minimum

Equipment: Four 150 ml dessert glasses and electric whisk

Ingredients

Use level 5 ml teaspoons and weigh ingredients where grams are given.

Method

  1. Warm 50 ml of the cream with the espresso and sweetener, stirring until dissolved. Cool just to room temperature, then use promptly; do not refrigerate the concentrate on its own.
  2. Stir mascarpone gently with the sweetened coffee mixture and vanilla until smooth.
  3. Whip the remaining 100 ml cold cream to soft peaks. Fold into mascarpone in two additions without overmixing.
  4. Divide among four glasses and refrigerate for at least 2 hours. Sift the measured cocoa lightly over the tops before serving.

Your sweetener

Sugarless Organic Monk Fruit

1 level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure monk fruit extract is not interchangeable.

Explore Organic Monk Fruit

Storage & ingredients

Refrigerate covered for up to 2 days. Do not freeze.

Allergens: Milk. Contains caffeine.

Mascarpone and cream contain natural sugars.

Cuisine: Italian inspired

Estimated nutrition

Per 1 small serving · 4 servings per recipe

Energy
385 kcal (1609 kJ)
Protein
3.8 g
Fat
39.8 g
Carbohydrate*
3.5 g
Sugars
2.8 g

Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source. Calculated using full-fat mascarpone.

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