Donutmisu
The recipe Donutmisu can be made in around 2 hours and 20 minutes. For $1.18 per serving, you get a side dish that serves 4. One portion of this dish contains roughly 9g of protein, 48g of fat, and a total of 540 calories. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe is liked by 170 foodies and cooks. A mixture of heavy cream, water, egg yolks, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Farm Girl Gourmet. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is rather bad. Try for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 120 minutes
Ingredients:
3 tablespoon Frangelico almond liqueur, divided
1/4 cup finely grated dark chocolate, for garnish
3 egg yolks
1 tablespoon espresso powder
1/2 cup heavy cream
8 ounces mascarpone cheese
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup boiling water
16 purchased plain donut holes
Equipment:
whisk
bowl
Cooking instruction summary:
In the bowl of a mixer fitted with whisk attachment add the egg yolks and sugar and beat until pale yellow and thick, about 5 minutes, scraping down sides as necessary. Add the mascarpone, heavy cream, 1 tablespoon Frangelico and vanilla. Beat until soft peaks form, about 6-8 minutes. Set aside.Add the boiling water to a medium bowl and stir in espresso powder. Allow to cool slightly. Stir in 2 tablespoons Frangelico. Have ready 4 martini glasses. Add 4 donut holes to the espresso mixture and allow to soak 2 minutes, turning. Add one donut hole to each of the glasses. Top with 2-3 tablespoons cream mixture. Add remaining donut holes to espresso and again allow to soak 2 minutes. Add 3 donuts to each glass and top with the remaining cream. Refrigerate at least 2 hours. Sprinkle with grated chocolate and serve.
Step by step:
1. In the bowl of a mixer fitted with whisk attachment add the egg yolks and sugar and beat until pale yellow and thick, about 5 minutes, scraping down sides as necessary.
2. Add the mascarpone, heavy cream, 1 tablespoon Frangelico and vanilla. Beat until soft peaks form, about 6-8 minutes. Set aside.
3. Add the boiling water to a medium bowl and stir in espresso powder. Allow to cool slightly. Stir in 2 tablespoons Frangelico. Have ready 4 martini glasses.
4. Add 4 donut holes to the espresso mixture and allow to soak 2 minutes, turning.
5. Add one donut hole to each of the glasses. Top with 2-3 tablespoons cream mixture.
6. Add remaining donut holes to espresso and again allow to soak 2 minutes.
7. Add 3 donuts to each glass and top with the remaining cream. Refrigerate at least 2 hours. Sprinkle with grated chocolate and serve.
Nutrition Information:
covered percent of daily need
