500 g mascarpone
1 egg yolk
4-5 heaped tbsp powdered sugar
2 tablespoons sugar
10 chocolate chip cookies
4 cl whipped cream
Original Muh-Muhs Toffee Sauce
Chocolate drops and hazelnut brittle
Mix the mascarpone, egg yolks, sugar, powdered sugar and cream in a bowl until creamy. If necessary, you can add a small dash of cream afterwards. However, it should not become too thin. If you don't like it too sweet, simply leave out the 2 tbsp sugar.
Prepare dessert glasses, place 6 cookies in a large plastic bag & seal the bag. Using a meat mallet (or alternatively a hammer for craftsmen), coarsely crumble the cookies WITH A LIGHT KNOCK. CAUTION! MOST OF THE TIME THERE IS ALSO A WORKTOP UNDER THIS BAG THAT DOES NOT WANT TO SUFFER UNDER THE HAMMER!!!
Now fill the first layer of cream into the glasses (2 tbsp. each). If you use smaller glasses, fill only 1 tbsp of cream. Then layer in the cookie crumbs until the cream is covered. Then pour a little of the toffee sauce on top. Don't be too generous with it or it will be too sweet! Continue this way, layer after layer, until everything is used up. I apply the last top layer of cream with a star nozzle because it looks cute!
Finally, I put a whole cookie on top, drizzle some of the toffee sauce over it and sprinkle with hazelnut brittle and chocolate drops.
Tip: A large portion (200 ml dessert glass) is perfect for afternoon coffee. For dessert, a smaller portion is fine, because this cream is just as rich and filling as it is delicious!