6 Serves
85 Mins
Brew a strong batch of espresso and allow it to cool completely in a shallow bowl.
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ItalianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
76 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
444 mg / 4,700 mgSodium
616 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
1 g / 28 gSugar
20 g / 50 gSaturated Fat
11 g / 20 gCholesterol
58 mg / 300 mgCaffeine
60 mgNet Carbs
42 gAlcohol
0 g
Using an electric mixer, beat the eggs and sugar together until pale and thick, then fold in the mascarpone cheese until smooth.
Slice the croissants in half horizontally and briefly dip each piece into the cooled espresso, ensuring they are moistened but not soggy.
In a casserole dish, create a base layer with the soaked croissants, then spread a generous portion of the mascarpone mixture over the top.
Repeat the layers until all ingredients are used, finishing with a layer of cream, then refrigerate for at least 40 minutes to set before dusting with cocoa powder.
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