Recipe created by Chef Ashian
|Pillsbury™ Egg Free Brownie Sponge||300 g|
|Espresso Coffee||30 ml|
|Mascarpone Cheese||250 g|
|Pillsbury™ Ivory Cream||70 g|
|Kahlua liqueur/Dark Rum (Optional)||30 ml|
|Cocoa powder/Chocolate shavings||20 g|
- Mix 15 ml of espresso coffee with the liqueur/rum. Keep it side.
- Whip Pillsbury™ Ivory cream till smooth & creamy.
- To this, add mascarpone cheese and 15 ml of coffee. Keep aside.
- Take the brownie sponge and divide as per serving portions.
- Place the 1st part at the bottom of the serving jar. Then, pour some espresso mix over it. Now, another layer of the mascarpone cheese mix over it.
- Repeat this till the 3rd part of the brownie and cheese mix is laid.
- Now, garnish this with cocoa powder.
- Chill it for 30 minutes. Serve chilled.