food

Rosie Birkett - Sweet Tooth Brunch

In partnership with Sainsbury's.

food

Rosie Birkett - Sweet Tooth Brunch

In partnership with Sainsbury's.

Ingredients

Coffee ice cream with Marsala cream and grated chocolate

  • 1 tub of Sainsburys Taste The Difference Iced Coffee Ice Cream
  • 200g mascarpone
  • 1 tbsp golden caster sugar
  • Shot of Marsala wine
  • 300ml double cream
  • High quality dark chocolate, for grating
  • Waffles, for serving
  • Fresh fruit to garnish

Rhubarb and Raspberry Gin Fizz

  • ½ bottle of Sainsburys Taste the Difference Scottish Rhubarb and Raspberry gin
  • 1 bottle of Rosé prosecco
  • ½ bottle sparkling water
  • Juice of 2 lemons
  • 1 punnet of raspberries

Steps

Coffee ice cream with Marsala cream and grated chocolate

  1. Whip up the mascarpone with the sugar until smooth and then beat in the cream
  2. Fold in the marsala wine
  3. Top the cream on top of the waffles, followed by a scoop of the TTD coffee ice-cream each and then a grating of dark chocolate and some fresh fruit to garnish.

Rhubarb and Raspberry Gin Fizz

  1. Add fresh raspberries and lemon juice and muddle together
  2. Add a measure of the TTD Rhubarb & Raspberry Gin.
  3. Top with Rosé Prosecco
  4. Add sparkling water to top
  5. Garnish with fresh raspberries to serve.