Ingredients
- 400g McDougalls Chocolate Brownie (baked) - 1cm pieces
- 100ml Irish Cream Liquor
- 100ml Strong Coffee
- 360g Double Cream
- 40g Mascarpone Cream
- 400g Ambrosia Custard
- 20g Amaretti Biscuits (crushed)
Method
- Mix the Irish Cream Liquor and coffee and pour over the brownie pieces
- Leave to soak for 10 minutes
- Divide the mixture between 10 dessert glasses
- In a mixing bowl, whisk together the Double Cream, Mascarpone & Ambrosia Custard, to a soft peak
- Pipe the cream mixture over the brownie and top with the crushed Amaretti Biscuit and serve
Tips
This cream can be used in a wide range of fresh cream desserts, from trifles & fools, through to doughnuts and iced fingers! What ever the % of Ambrosia custard you add back to cream, you'll be saving money. The more you add, the more you save (upto 50% of cream can be replaced).
