100 gr sugar
50 gr wheat starch
50 gr flour
1 tblspn vanilla pudding powder
1/2 teaspoon baking powder
2 cups espresso coffees
500 gr mascarpone cheese
90 gr powdered sugar
200 ml whipped cream
bitter cocoa powder
Whip the whites of the egg and slowly add sugar. Slowly add one at the time wheat starch, flour, vanilla pudding powder, baking pouder and the yolks. Place the mixture in the muffin cups, but leave them half empty and bake in a preheated oven at 180°C for about 20 minutes. This recipe should make around 20 muffins.
Make the coffee and when the muffins are cold, perforate them with a fork and put 2 teaspoons of coffee on each muffin.
For the decoration whip the cream and slowly add sugar. At the end add mascarpone cheese and gently mix together until smooth. Now you can either use a knife or a sac a poche to put the cream on the top of the muffins. Before you put them in the fridge cover them with some bitter cocoa. The muffins should rest in the fridge for at least 15 hours to get the best taste.
I hope you'll like it, me and my friend certainly did! :)