Egg White, Egg Yolk, Monkfruit Sugar, Cake Flour, Water Nescafe powder Water, Mascarpone, Whipped cream, Gelatin, Vanilla essence
Whisk 270g of egg whites with monk fruit sugar until a fluffy meringue is achieved.
Combine 180g of egg yolks and 75g of monk fruit sugar in a double boiler, stirring until the mixture lightens in color and the sugar dissolves, creating a sabayon.
Gently combine the two mixtures and incorporate flour.
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Bake at 180°C for 8 to 10 minutes.
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Combine all the ingredients in the coffee syrup and bring to a boil.
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Boil water and sugar until it reaches 118°C.
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Introduce the bloomed gelatin, followed by the addition of mascarpone and vanilla extract.
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