Ingredients

800g mascarpone
200g fresh soft goat’s cheese (mild flavour)
9 eggs
350g sugar
Coffee
2 shots of Montenegro
Pavesini
Cacao

Method

Whisk eggs yolks and 1/2 sugar with Montenegro on bain marie until it is a zabaione consistency. Add mascarpone and goat’s cheese. Whisk the egg whites with rest of the sugar until there is a soft peak. Combine the two mixtures gently, then dip Pavesini in cold bitter coffee and create two layers. Finish with cocao.

This piece was produced in partnership with the new CONNOISSEUR Empire Collection, which includes the 'Emperor Nero’ ice cream with decadent coffee, chocolate coated hazelnuts and hazelnut liqueur.

View our entire Empire flavour exploration here.