Italian Cream: Whisk the egg yolks and sugar until creamy. Add cream and mascarpone and whisk until pale and thick.
In a separate bowl, whisk the egg whites until medium peaks form. Gradually add sugar until silky and hard peaks are formed. Combine mixture to egg yolks and gently fold.
Layer it: Mix Chai Addict and water together in a bowl. Dip biscuits in chai liquid, place two in each base of 8 serving glasses, cover each with cream and repeat until the glass is full. Refrigerate for 3 hours.
To serve: Dust with cocoa and chocolate.
Recipe by Chef Domenic of Casa Di Tutti
head here for more details
use code ssbs11.1 for apple crumble / use code ssbs11.2 for porridge master.
cannot be used in conjunction with other offers. AUS residents only. not available to PO Boxes or Parcel Post.
receive 10% off your first online order when you sign up to our newsletter
check your email for the code. cannot be used in conjunction with other offers.