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Bereiding cappuccinovulling
Smelt de chocolade voor de cappuc-
cinovulling. Klop de room stijf. Laat de
gelatine in koud water weken. Knijp de
gelatine uit en los deze op in de magne-
tron op laag vermogen of op de kook-
plaat op een lage stand. Laat de gelati-
ne iets afkoelen.
Roer de helft van de espresso en de
koffielikeur door de gelatine en spatel
het door de room.
Verdeel het koffieroommengsel in twee-
en. Roer door de ene helft vanillesuiker
en door de andere helft de chocolade
en cacao.
Leg de eerste biscuitbodem op een
taartschaal, druppel er wat koffielikeur
en espresso over en bestrijk met de
donkere room. Leg de tweede biscuit-
bodem erop, druppel de andere vloei-
stof erover en bestrijk met de lichte
room. Leg de derde bodem erop, be-
strijk met de room en bestuif met ca-
cao.
Tip
Als variatie kunt u wat geraspte citroen-
schil en 300g uitgelekte partjes man-
darijn of stukjes abrikoos aan de kwark/
room-vulling toevoegen.
33


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