Brew the coffee. Mix 2/3 of the sugar with one third of the egg white and the egg yolk. Beat over a water bath with the hot coffee until creamy.

Add half of the rum and stir in a cold water bath until cooled.

Fold in the whipped cream, fill the mixture into cappuccino cups and freeze.

For the fig confit, remove the skin from the fruit and cut into six parts. Mash 1 tablespoon of the raspberries with powdered sugar, a little water and raspberry brandy, pass through a sieve. Marinate the figs in it.

For spoons of dough, cut a tablespoon template from a piece of cardboard and spread a baking sheet with parchment paper. Preheat the oven to 200 °C. Knead the marzipan with a little milk, the remaining egg white, flour and powdered sugar. Spread the dough thinly with a spatula through the template onto the baking sheet, bake for four minutes. Lift the “spoons” from the baking sheet while still warm and cool on tablespoons.

Heat remaining milk with a tiny bit of sugar and remaining rum and whip until creamy. Divide the foam evenly among the iced cappuccino cups and dust with cocoa powder. Place each cup on a plate with a pastry spoon. Arrange fig confit next to it.

Whip the yogurt, remaining sugar and lime juice with a blender and pour over the confit.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

Iced Cappuccino with Fig Confit

Ingredients:

Instructions:

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