INGREDIENTS
Serves 8
125g mascarpone
2 eggs
300ml cream, whipped
80ml Bickford’s Iced Coffee Syrup
60g caster sugar
200g savoirdi biscuits
300ml Bickford’s Iced Coffee Syrup
150ml water
Cocoa to dust
DIRECTIONS
- Combine iced coffee and water in a bowl
- Whip egg yolks and sugar together. Add the mascarpone and iced coffee. Fold in the whipped cream and set aside
- In another bowl whip the egg white to soft peak and fold into the cream mix
- Line a loaf tin with baking paper or plastic wrap
- Dip the Savoirdi biscuits one at a time in the coffee syrup and place on the bottom of the tin
- Spoon over half the cream mix, and then gently add another layer of coffee dipped biscuit
- Spoon over the remaining cream mix and then finish with a layer of coffee biscuits
- Cover and place in the freezer to set over night
MORE RECIPES
VIEW ALL RECIPES
