- 1 jar of Passion Fruit Fresh Pearls
- 200g mascarpone
- 200 ml of cream
- 60g sugar
- 5 tablespoons of coffee
- 4 large tulips
- Mix the sugar with the mascarpone cheese, add the coffee, and mix again. Whip the cream very cold and incorporate with enveloping movements into the previous mixture. We put in a pastry bag and reserve in the refrigerator.
- Place the tulip on a plate or dish where they are to be served, fill with the mascarpone cream and garnish with some Spherika passion fruit pearls. Decorate with a mint leaf.