Iced Mascarpone and Coffee Souffle

• 1 cup brewed coffee
• 7 ounces granulated sugar
• 3 eggs (separate egg whites from egg yolks)
• 3 12 ounces icing sugar
• 12 lb mascarpone cheese
• 3 tablespoons hazelnuts, roasted and chopped
• cookie (your favorite)

1. Combine granulated sugar with coffee in a saucepan.
2. Reduce mixture by half cook about 3 minutes.
3. Set aside 2 tbsp of coffee syrup obtained.
4. Beat egg yolks in the food processor with icing sugar and 2 tbsp of coffee syrup until the mixture triples in volume.
5. Using a flexible spatula, incorporate mascarpone cheese to the preparation obtained in step 2.
6. Beat egg whites into stiff peaks, then carefully incorporate into previous preparation with the flexible spatula.
7. Add chopped roasted hazelnuts and divide creamy mixture into individual serving cups.
8. Refrigerate for 1 or 2 hours and serve with your choice of cookie.
9. (Julie B's Hive used the extra coffee syrup as a topping to the dessert and sprinkled on a bit more of the chopped hazelnuts).

coffee, sugar, eggs, icing sugar, mascarpone cheese, hazelnuts, cookie

Taken from www.food.com/recipe/iced-mascarpone-and-coffee-souffl-297396 (may not work)