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Tiramisù ice cream with coffee sauce & boudoir biscuits.
8 crushed boudoir biscuits
160 g of coffee sauce mixed with hot espresso
4 large scoops of Mövenpick Tiramisù
8 g cocoa powder
Place the crushed biscuits in a glass bowl, then drizzle a line of the coffee sauce mixed with the hot espresso. Add the scoop of Mövenpick Tiramisù ice cream and dust with cocoa powder.
Flavour the espresso with a little Amaretto.