01
Pour the cream and cold water into an electric mixer, with a ball whisk.
02
Add the Carte D’Or Tiramisu Powder.
03
Add 5ml of Kahlua into the mixing bowl and mix on high speed until soft peaks form.
04
Mix together the 15g coffee granules, 150ml of boiling water and 10ml of Kahlua liqueur.
05
Arrange 7 serving cups, spoon an even layer of Tiramisu cream, to form the first layer.
06
Dip the Boudoir Biscuits into the strong hot coffee mix and arrange half the biscuits in a row on top of the tiramisu cream, arrange close together.
07
Repeat the layers, tiramisu cream, dipped coffee boudoir biscuits and finish with a piped layer of Tiramisu cream.
08
Set in the fridge until required.
09
In order decorate with a dusting of coco powder before serving and chocolate shavings.
