Prep Time

Servings

45 Min

6 Servings

Β 

IngredientsΒ 

  • 2 eggs separatedΒ Β 
  • ΒΌΒ cup caster sugar Β Β 
  • 250g mascarpone cheeseΒ 
  • 300ml creamΒ 
  • 300g plain sponge cake or Savoradi biscuitsΒ 
  • 1 cup strong espresso coffee cooledΒ Β 
  • 250g strawberries hulled and choppedΒ Β 
  • 125g blueberriesΒ Β 
  • 125g raspberriesΒ Β 
  • 1 scoopΒ Red Shot

Method

Beat egg yolks and sugar until pale and creamy. Stir in mascarpone.Β 

Beat cream until stiff peaks form. Fold into egg and mascarpone mix.Β  Β 

Refrigerate for 30 mins.Β  Β 

Combine coffee and Bailey liqueur cream. In a separate bowl, combine all berries andΒ Red ShotΒ together.Β  Β 

Cut the sponge into 1cm cubes.Β Β 

Assemble

Place 4 pieces of sponge into the bottom of a glass. Pour over 25ml of coffee Bailey’s mix.Β  Β 

Press the cake with the coffee mix into the base of the glass with a spoon.Β  Β 

Top with 2 tablespoons of mascarpone mix. Then add 1 heaped tablespoon of berries.Β Β 

Repeat with the sponge, coffee mix, mascarpone and berries and lastly another layer of mascarpone.Β Β 

Dust withΒ Red ShotΒ powder. Enjoy.Β Β 

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Dial up your nutrition the smart way

with our blend of 100% natural nutrient-dense superfoods

100% natural

Vegan friendly

Gluten free

Preservative & additive free

No refined sugars

Traceable ingredients