5 eggs
200 g of cream cheese
100 g of confectioner's sugar
3 egg whites
1/2 cup (ch) of confectioner's sugar
1 tablespoon of brandy
1 1/2 package of champagne biscuits
2 cups (ch) of strong coffee without sugar
250 g of whipped cream
Chocolate powder for decorating
5 eggs
200 g of cream cheese
100 g of confectioner's sugar
3 egg whites
1/2 cup (ch) of confectioner's sugar
1 tablespoon of brandy
1 1/2 package of champagne biscuits
2 cups (ch) of strong coffee without sugar
250 g of whipped cream
Chocolate powder for decorating
Beat the eggs with the cream cheese and confectioner's sugar until smooth and homogeneous. Reserve
Beat the egg whites until fluffy, add the confectioner's sugar and brandy, and beat again. Reserve
Gently moisten the biscuits in coffee and make layers alternating in a refrigerator or individual champagne cups with cream cheese, egg whites, and whipped cream
Repeat the operation until all ingredients are used up and decorate with whipped cream and chocolate powder sifted.
