Cappuccino Mattonella

Method

1. In a bowl, whip the eggs with sugar and vanilla extract until light and fluffy.
2. Sift the flour and fold it in gently.
3. Pour the batter into a ring mold lined with parchment paper, level it, and bake in a static oven at 220°C for 8-10 minutes. Let cool.
4. In a bowl, pour hot coffee and add the gelatin soaked in cold water and well squeezed. Stir until dissolved and let cool completely.
5. In another bowl, place mascarpone, add powdered sugar and the coffee-gelatin mixture. Mix until smooth.
6. Fold in the whipped cream.
7. Place the cooled biscuit base back into the ring, line the sides with acetate, and pour in the cream. Level the surface.
8. Refrigerate to set for at least 2 hours.
9. Unmold the mattonella and decorate with whipped cream on the edges, chocolate shavings, and coffee beans.