@brookibakehouse: Beyond excited to share this dream partnership with @nespresso.au ☕ Y’all know I love my coffee, so here’s my favourite (and super easy) indulgent coffee dessert to whip up for your next dinner party with friends. #NespressoAU #ad Ingredients: 1x Double espresso dolce blend 160 ml thickened cream 25g caster sugar 110g mascarpone, room temperature 6 ladyfinger sponges 1 tsp of Kahlua (optional) 1 tablespoon of cocoa powder Method: 1. Prepare 2 glasses. 2. Start by brewing the coffee and set aside. 3. For the sponge layer, dip a lady finger in the coffee and place 3 in the base of each glass. 4. In the bowl of a stand mixer with the whisk attachment, beat the cream and sugar until stiff peaks form (be careful not to over mix). 5. Fold in the mascarpone and combine until creamy. 6. Transfer to a piping bag and cut a hole in the end, piping the mascarpone mixture over the sponge fingers. 7. Dust with cocoa and place in the fridge to set. Storage: Store glasses covered with plastic wrap in the fridge for up to 3 days!
