Trattoria Albergo Mingaren

Type of recipe: Desserts



Quantities for 12 people:

  • 100g sponge fingers
  • 250g butter
  • 150g sugar
  • ½l whipping cream
  • 1 large cup barley coffee
  • 30g pine kernels

Preparation method:

Place a layer of sponge fingers or sponge cake in the bottom of an ovenproof dish and soak with barley coffee. In a separate bowl, prepare a mousse with the cream, butter and sugar. When it has reached a certain consistency, spread over the layer of sponge fingers and add the previously toasted pine kernels on top so they look like spines. Sprinkle with a little soluble barley coffee.