Total time: 2 hours 25 minutes
Prep time: 45 minutes, Cook time: 20 minutes, Rest time: 1 hour 20 minutes
Ingredients for 4 people
1 puff pastry
1 egg yolk
2 scoops of chefclub vanilla ice cream
1 1/4 cups of coffee
7 oz of dark chocolate
2 tbsp of mascarpone
2 tbsp of powdered sugar
1 cup of heavy cream
1 tbsp of cocoa powder
Plastic sheet protector
Cut the outline of 12 ladyfingers on the puff pastry and a circle about 2 inch in diameter. Mix the egg yolk and 1 tablespoon of water, brush the puff pastry then bake for 20 minutes at 350°F.
Dip the ladyfingers in biscuits in 0.8 cup of coffee. Line a small bowl with cling wrap, add 1 scoop of vanilla ice cream and press down. Cover with 2 ladyfingers soaked in coffee, a scoop of ice cream, then another 3 ladyfingers soaked in coffee. Freeze for 1 hour.
Cut open a plastic sheet protector and lay it out on the work surface. Dip 1 side of the 12 puff pastry biscuits in the melted dark chocolate and place them on the plastic sheet protector. Refrigerate for 20 minutes.
Whip the mascarpone, powdered sugar and heavy cream togerther. Place in the fridge. Place the circle of puff pastry in the center of a plate and flatten it. Place the ice cream sphere on top (rounded side down). Spread some whipped cream on top and place the rest of the coffee-soaked ladyfingers. Cover everything with whipped cream, forming a triangle and sprinkle with cocoa powder. Glue the puff pastry biscuits all around, forming a flower. Make a hole in the center of the dome with a straw and pour 7 tbsp of hot coffee into it. Serve and enjoy!