Serves 8 – 10 A LITTLE EFFORT 1 hr + overnight, to freeze
WHAT YOU NEED CAKE
1 x 260g store-bought marbled teacake, sliced (we used one from Woolworths, but any chocolate/ vanilla loaf cake will work)
MASCARPONE
1 x 250g tub mascarpone, at room temperature
2 large pieces preserved ginger in
syrup, finely chopped (find at select supermarkets, delis and cheese shops)
1 tbsp preserved ginger syrup
FINGER BISCUITS
8 tsp instant coffee granules
500ml (2 cups) boiling water
2 tsp vanilla extract
120ml Sherry
300g finger biscuits
cocoa powder, to dust
ICE CREAM
1 x 385g tin condensed milk, chilled in the fridge overnight/ in the freezer for 30 minutes pinch salt
2 tsp vanilla extract
500ml (2 cups) fresh cream
edible gold dust, to decorate
(optional)
HOW TO DO IT
Diese Geschichte stammt aus der January 2020-Ausgabe von Food & Home Entertaining.
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Diese Geschichte stammt aus der January 2020-Ausgabe von Food & Home Entertaining.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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