Time: 1 ora
Difficulty: Facile

Ingredients for 4 people:
40g Coffee
5 Egg yolks
70g Sugar
250g Fresh liquid cream
100g Mascarpone
1 coffee cremino jar Gluten-free Venice pasta
1 bourbon vanilla bean
50 g almond fillets
4 bourbon vanilla berries

Procedure
Pour the egg yolks and sugar in a bowl and with an electric mixer whisk at low speed for a few minutes. Add the coffee to the eggs and sugar and continue to cook until everything is smooth and fluffy. br>At this point whip the fresh cream, which should not be stiff but only semi-coated.
Then add the mascarpone and the gluten-free cream of Crema di Venezia cremino, mixed with a spatula making rotary movements from the bottom to the top so as not to disassemble it.
As soon as you have obtained a homogeneous mixture, transfer it inside a sac-à-poche and use it to fill the glass stand and the single portion.
Put everything in the fridge for at least 3 hours before serving everything.
Meanwhile pour the almonds in a pan lined with baking paper and heat the oven to 170 degrees, when it will be hot to put the almonds to toast for about 5 minutes.
At the time of serving them extract them at least 10 minutes in advance from the fridge complete with a handful of almonds and a bourbon vanilla berry.