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Categories:
Carte Dor Lavazza Espresso coffee boudoir biscuits Mascarpone cheese Marsala wine cocoa powder chocolate-covered coffee beans
Viewed: 26 - Published at: 3 years agoIngredients
- 9 scoops Carte D'or Lavazza Ice Cream 225g/450ml
- 6 3/4 tablespoons espresso coffee cold
- 3 1/2 ounces ladyfingers boudoir biscuits
- 1 9/16 cups mascarpone cheese
- 3 3/8 tablespoons marsala wine
- 3 3/4 tablespoons cocoa powder
- 9 chocolate covered coffee beans
Method
- Dip each ladyfinger into the espresso coffee and place into the bottom of a 22x25cm serving dish. Pour any remaining espresso over the ladyfingers.
- Mix the mascarpone and Marsala in a large bowl.
- Spoon the mix on top of the ladyfingers, spread to create a layer.
- Scoop 9 balls of Carte D'Or Lavazza Ice Cream and sit each ball on top of the mascarpone layer to create 9 portions.
- Sieve the cocoa powder on top of the ice cream.
- Decorate each scoop of Carte D'Or Lavazza Ice Cream with a chocolate covered coffee bean and serve immediately.
