Let cool at least 20 minutes. Add hazelnut liqueur, rum, and 3 tablespoons coffee liqueur. In a mixing bowl, beat egg whites until stiff. In another large bowl, whip cream until stiff peaks form.
Let it cool down to room temperature. Add 2 tablespoons of Kahlua. 6. Take the ladyfingers and quickly soak them in the Kahlua for about 1-2 seconds. 7. Place them in a serving bowl or glass. Pour ...
Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Place the mascarpone, vanilla seeds and icing sugar into a ...
Measure the mascarpone and about 50ml/2fl oz of the cream into a large bowl and whisk until smooth. Slowly add the remaining cream and whisk again until soft peaks form when the whisk is removed ...