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Tiramisù ice cream with coffee sauce and boudoir biscuits.
8 crushed boudoir biscuits
160 g 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 with 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.