Walnut Coffee Pastries with Mascarpone

Mascarpone, Butter, Egg, Coconut cream, Coconut cream, 99% chocolate, Walnuts, Erythritol, Erythritol, Erythritol, Cocoa powder, Coffee

Mix: 10 min. Bake in the oven: 20 min. Cool down: 20 min. Heat on the stove: 5 min. Whisk with a mixer: 8 min. Chill in the refrigerator: 1 h. Heat on the stove: 5 min. Whisk with a mixer: 5 min. Chill in the refrigerator: 8 h. Slice: 5 min.

For the base

Butter (100 g) should be melted, cooled and mixed with eggs (100 g). Add ground walnuts (50 g), erythritol (25 g) and cocoa powder (20 g), then stir into a thick mixture.

Spread the base in a rectangular pan in a layer about 1.5-2 cm thick and bake at 180°C for about 20 minutes. Cool the cake layer completely before adding the cream.

For the cream

Warm coconut cream (70 g) gently, add erythritol (25 g) and coffee (6 g), then stir until dissolved. Add mascarpone (250 g) and beat with a mixer until smooth.

Spread the coffee cream over the cooled base and refrigerate for at least 1 hour so the layer becomes firmer.

For the ganache

Warm coconut cream (100 g), add chopped 99% chocolate (60 g) and erythritol (30 g). Stir until the ganache is smooth, then beat briefly with a mixer.

Spread the ganache over the coffee cream and refrigerate the dessert overnight. Cut the slab into pastries before serving.