Ingredients
500 g mascarpone
150 g low fat yoghurt
1 tbsp sugar
1 sachet vanilla sugar
6 tbsp SATRO Cappuccino with a fine hint of cocoa
125 g whipping cream
½ tsp cocoa powder

Preparation

Combine the mascarpone, yoghurt, sugar, vanilla sugar and SATRO Cappuccino with a fine hint of cocoa using a hand mixer. Whip the cream until stiff and fold in using a whisk. Divide the crème into portion-sized bowls and sieve the cocoa powder over the top.

Tip
The cappuccino crème can be prepared in advance.

Ingredients
500ml milk (or cream)
6 tsp SATRO Iced Coffee powder
3 sheets gelatine

Preparation
Soak the gelatine in cold water for 10 minutes. Meanwhile, place the milk (or cream) with the SATRO Iced Coffee in a saucepan and bring to the boil, stirring continuously. Squeeze out the gelatine well and carefully stir into the hot milk (or cream) using a whisk. Rinse the moulds in cold water and pour the coffee milk (or cream) mixture into them. Allow to set in the fridge for around four hours. Carefully loosen the edges of the café cotta from the moulds using a sharp knife and turn out onto a plate.

Ingredients
1 l milk
2 sachets vanilla pudding powder for cooking
5 tbsp sugar
5 tbsp SATRO Latte Macchiato
3 tbsp brandy
150g whipping cream
Cocoa for dusting

Preparation
Mix together the pudding powder and 1/8 l milk to form a smooth paste. Bring the rest of the milk to the boil. Add the pudding powder paste, stirring constantly, and allow to boil briefly. Mix half the pudding with 4 tbsp sugar, the other half with the Latte Macchiato, brandy and sugar. Cool both flavours a little using a water bath, stirring occasionally. Pour alternately into 4 dessert glasses and allow to cool well. Shortly before serving, whip the chilled cream. Top the desserts with the cream and dust with cocoa, using a template if desired.

Tip
This dessert can be prepared the day before, but only add the cream and decoration just before serving.