RECIPE

Chocolaty Tiramisu Indulgence
2cups fresh cream
1/3cup castor sugar
*Beat till stiff*
1 sachet Nescafé cappuccino
1-2 tablespoon coffee
+-3 tablespoon boiling water
*mix together then add to fresh cream an beat to blend
1 tub mascarpone
*REMOVE 1 tablespoon of mascarpone an set aside for choc sauce-add the rest of mascarpone to fresh cream mixture and quickly beat to blend
Refridgerate till needed

Coffee Infused Chocolate Ganache
3⁄4 cup fresh cream allow to reach slight boil and remove from stove
1 teaspoon coffee -mix in
1&half slab dairy milk
3tbls Nutella
*add in and mix till melted *
1 tablespoon mascarpone which was left aside add and mix well
Refridgerate &allow to set thereafter use

Biscuit Layer
1 Box pick and pay boudoir biscuits cut in small pieces
1tbls coffee +1 cup boiling water
Moisten biscuits very lightly using a pastry brush *moisten just before use ONLY* use 1packet at a time

Assembling
Boudoir layer,tiramisu mixture
Crumbed red velvet(optional for deco
Choc ganache

INFO / TIPS

*Set in martini glasses or clear dessert bowls looks well presented
* pipe the ganache with star nozzle instead of placing a spoonful

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