150ml of Tanglin Honey Bean Coffee Gin Liqueur
150g of mascarpone cream
150ml of thickened cream
25g icing sugar, sifted
1tsp of vanilla paste or 1 vanilla bean pod
3 Savoiardi (Lady Finger biscuits), diced into 2cm cubes
250ml of store-bought caramel macadamia or caramel ice cream
100g of good quality milk chocolate, to finely grate
Whisk together the mascarpone, thickened cream, icing sugar and vanilla until the mixture is combined and lightly aerated. Divide chopped Savoiardi among 6 serving glasses and pour 1tbs of the Tanglin Honey Bean Coffee Gin Liqueur over the biscuits in each glass. Top each glass with a generous spoon of mascarpone. Sprinkle grated chocolate over the mascarpone mixture, top with a spoon of ice cream, and finish with the rest of the mascarpone, dividing evenly among the glasses. Grate over chocolate to serve. Serves 6.
Recipe and photo credit: delicious.
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