Preparation

• Soak the gelatine in cold water and squeeze out.
• Stir the sugar and amaretto into the warm espresso, add gelatine and mix well, making sure everything is dissolved.
• Stir the mascarpone and add the lukewarm coffee with sugar, amaretto and gelatine, then mix everything well. Put away when cold.

Other steps

• Mix 2 Dark Roast espressos with your vanilla ice cream and put back in the freezer.
• Mix 2 tablespoons amaretto with 2 espressos and soak the ladyfingers for 1 minute and set aside.
• Melt milk chocolate and spread it on hard plastic or baking paper and let it set and break into pieces.
• Whip the cream together with the vanilla pod and the sugar.

Finishing touch

• Spoon a layer of mascarpone cream at the bottom of a glass with the ladyfingers soaked in coffee on it and on top of that 5-6 raspberries and 3 tablespoons raspberry coulis.
• Put another layer of mascarpone cream over it, a few raspberries and a nice tablespoon of whipped cream.
• Finish with 3 tablespoons of Quinoa Granola and put the chocolate pieces in it.

Curious about the perfect Granola for this recipe?
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