Products used for this recipe
Ingredients
Elicodali 37 La Molisana 24 pieces
Eggs 2
Fresh cream 250g
Cappucino Powder 3 teaspoons
Sugar 4 teaspoons
Mascarpone cream cheese 250g
Chocolate powder as needed
Steps
In boiling unsalted water cook the Elicodali #37, drain and leave to cool covered in a damp cloth.
In a bowl, separate the whites from the egg yolks. In a saucepan heat 5 spoonfulls of cream with the cappuccino powder.
Mix the egg yolks and sugar and beat into a cream, incorporate the cream to the cappuccino and finally the mascarpone, mixing from the bottom to the top. Beat the rest of the creamand separate the egg whites and incorporoate the rest of the mixture. Leave in the fridge for about 1 hour. With a teaspoon stuff the pasta shells with the cream and sprinkle with chocolate powder.
