In small cup, sprinkle gelatin over cold water until softened. In another mixing bowl, whip heavy cream with sweetener until soft peaks form. Pour the remaining batter into a greased 8-inch square pan. Scoop out 1/2 cup of the brownie batter and set aside. Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). A 20cm sponge 500g mascarpone 340g Philadelphia cream cheese 60g caster sugar 175ml double cream Caramel sauce, popcorn and salted pretzels to garnish SERVES 8-10 ALLERGIES Eggs Milk Wheat Directions STEP ONE Trim the top off the sponge and put it into a clean 20cm cake tin. Beat in cocoa, sweetener, Irish cream and vanilla extract with electric mixer until smooth. In a separate bowl, combine the eggs, sugar, brown sugar, vanilla, Baileys and salt.
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