INDULGENT RECIPES

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MAKES 1 COCKTAIL Peanut Butter Tiramisu Cocktail 30ml Antonella Tiramisu Cream 15ml white rum 15ml smooth peanut butter 45ml fresh cream 1 cup of ice Chocolate syrup for garnish In a martini shaker; combine the Antonella Tiramisu liqueur, rum and peanut butter then stir until the peanut butter is dissolved into the alcohols. Add the cream and ice then shake to chill and combine. Prepare a martini glass by pouring the chocolate syrup in the glass to decorate. Pour the cocktail through a strainer into the prepared glass and serve immediately.
MAKES 8 SPRING ROLLS: SERVES 4 Antonella Tiramisu Ganache and Banana Spring Rolls For the Tiramisu ganache: 125ml fresh cream 200g chocolate, chopped into small pieces 60ml Antonella Tiramisu Cream For the spring rolls: 2 bananas 8 sheets of spring roll pastry 1 egg, beaten Canola oil for deep-frying Antonella Tiramisu ganache: Boil the cream, remove from the heat, then add the chocolate and Tiramisu liqueur and stir until chocolate has melted and the sauce is smooth. Reserve half of the sauce to use as a dip for the spring rolls, place the other half into the fridge to set. Spring rolls: Peel the bananas and cut them lengthways in half, and then across into quarters. Position the spring roll pastry on a board in front of you so that one of the corner points is at the top. Place a tablespoon of the chilled ganache at the bottom point of the pastry then top with a piece of banana. Brush the edges of the pastry with egg then begin to fold your spring roll: Fold the bottom point of the pastry up to cover the filling, then fold in the two side edges to the edge of the filling on either side. Roll the filled edge all the way to the top edge to form a tight spring roll. Heat oil to 160°C. Deep fry the spring rolls until golden. Drain on kitchen paper, then serve with the reserved ganache as a dip.
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INDULGENT RECIPES

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