SIS Icing Sugar

For decorating cakes and desserts


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6 hours

6 Servings


340g mascarpone, room temperature
1 cup SIS Icing Sugar
180ml whipping cream
1 teaspoon vanilla essence
1 cup brewed espresso
1 pack of sponge finger biscuits
SIS Cocoa Powder, for dusting

  1. In a separate mixing bowl, whisk the whipping cream.
  2. Whisk mascarpone, vanilla essence, cream, SIS Icing Sugar until light and fluffy and fold gently into the whipping cream.
  3. Dip the biscuits into a tray of coffee, until they are nicely soaked and layer on the bottom of a 9″ x 3″ serving dish.
  4. Spread a layer of mascarpone mixture over the biscuits.
  5. Repeat for the remaining biscuits and mixture.
  6. Dust with SIS Cocoa Powder and chill in fridge for at least 6 hours or overnight.

See More Recipes

Try a few more of our favourite savoury recipes below.

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