In a container, mix sugar, instant coffee, honey and hot coffee. 1. Mix everything with the help of a whisk. 2. Separately, whip the mascarpone with the fresh cream. 3.
Combine the coffee mixture with the mascarpone mixture 4. Cover a plum cake tin with baking paper 5. Pour the coffee mousse into the tin 6.
Moisten the cookies with milk and cover the surface 7. Now pour the last half of the mousse into the mold, add the chocolate chips 8, cover again with the cookies 9 and put it in the freezer.
In the meantime, prepare the mascarpone mousse: Beat the mascarpone with honey and gradually add the cream and fill it into a piping bag. Remove the well-frozen coffee semifreddo after at least two hours. Decorate with tufts of mascarpone cream, chocolate chips and finally a pinch of cocoa 11. The coffee block is ready to serve.
Storage
You can store the coffee log well covered in the refrigerator for 2 days.
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