Tiramisu

Hello!

In case you didn’t know, I’m absolutely besotted in the mouth by tiramisu. I think I love tiramisus more than I love Rubicon Mango… When I say that, those who know me know that the struggle must be so real that if anyone else saw it (the struggle), they’d think it was fake.

Anyway, so, as I sit here contemplating whether I should pour myself another homemade Rubicon cocktail, eat a second helping of the tiramisu, or munch on a Twirl, I’ll continue to blog while pondering…

Yes, you read right,  I did mention a homemade Rubicon cocktail! I love Rubicon – so when I picked up Mango, Guava, and Lychee Rubicon cartons, I knew it was going to be a good day!

I mixed the three flavours in a Coca Cola glass, and added a half shot of Malibu for the ride… Also, for extra holiday vibes (via London, UK) add a paper/toothpick umbrella.

Ingrid’s ients:

Ladyfinger biscuits

1 small tub mascarpone cheese

1 small tub ricotta cheese

1 small tub creme fraiche

2-3 tablespoons of Rowse light and mild honey (’cause you’re not just sweet, #adorable!)

2 tablespoons Nutella

1 Twirl bar for garnish (crushed)

4 tablespoon of chocolate sauce

2 shots of Bailey’s

Methodology:

Lay down one layer of ladyfingers at the base of the tray, spread a thin layer of chocolate sauce (two tablespoons) and the two shots of Bailey’s.

Sprinkle one crushed Twirl finger on top of the Bailey’s and chocolate sauce soaked biscuits, then mix together the mascarpone, ricotta, creme fraiche, honey and Nutella.

Spread less than half the creamy mixture on top of the fingers.

Repeat method adding the remainder half of the ladyfingers, chocolate sauce and cream (with the majority of the remainder of crushed Twirl).

I know it’ll be hard, but you need to put it in the fridge to set… So, if you can bear to – be without it for a few hours or even overnight. It’ll be worth it.

That’s literally it. 👅😋

Enjoy.

Indulge.