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KITKAT RASPBERRY TIRAMISU

KITKAT RASPBERRY TIRAMISU

Let us be your sweet-tooth saviour with this quick and easy kitkat raspberry tiramisu!

Serves: 6 | Difficulty Level: Easy
  • Prep time
    15 mins

  • Refrigeration time
    30 mins

  • 250 G MASCARPONE
  • 250 G RASPBERRIES
  • 16 No. CLASSIC KITKAT CHOCOLATE FINGERS
  • 1 No. Egg Yolk
  • 12 No. SPONGE FINGERS
  • 50 G Sugar
  • MIX THE MASCARPONE TOGETHER WITH THE EGG YOLK AND THE SUGAR. CRUSH THE KITKATS.

  • PLACE SPONGE FINGER PIECES INTO 6 SMALL GLASSES, FOLLOWED BY MASCARPONE AND THEN TOP WITH CRUSHED KITKAT.

  • REPEAT THIS PROCESS AND FINISH WITH RASPBERRIES. PLACE IN THE FRIDGE FOR 30 MINUTES.

  • PUT SOME COFFEE WHIPPED CREAM ON TOP! YOU CAN ALSO REPLACE THE MASCARPONE WITH FROMAGE BLANC.

  • KITKATS ARE STILL CRUNCHY!

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