Dessert with amaretto, galette waffles and orange marmalade.
- 10 cantuccini Italian cookies, bag 175 g
- 5 el amaretto likorette liquor
- 250 ml fresh cream
- 75 g granulated sugar
- 500 g mascarpone container of 250 g
- 250 g galette waffles pack 250 g
- 400 g creme fraiche container of 200 g
- 2 el powdered sugar
- 21 g silver pearls bottle of 42 g
- 1 press orange
- 185 g orange marmalade pot à 370 g
- 3 el Cointreau liquor
Place the ring of the springform on a large plate. Divide the crumbled cantuccini inside the ring and drizzle the amaretto.
Beat the whipped cream with the sugar until the rest of the amaretto.
Stir in the mascarpone and fold lightly through the whipped cream. Divide the cream over the cantuccine bottom.
Cover with the waffles. Stir in the crème fraîche and spread over the waffles.
Garnish with the rest of the waffles and the pearls. Sprinkle with icing sugar and leave to set for 1 hour in the refrigerator.
Squeeze out the orange. Heat the marmalade in a saucepan and add the orange juice and possibly the cointreau.
Remove the ring and serve cold with the warm orange sauce.
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