Tiramisu Mug Cake

Ingredients:

Serves: 1

For the Cappuccino Mug Cakes:

70 g x 1 sachets Moir’s Cappuccino Mug Cake

50 ml milk

2 tbsp chocolate hazelnut spread

1 tbsp coffee liqueur/black coffee

Serving suggestion:

¼ cup cream

1 tsp Vanilla essence

¼ cup mascarpone

1 tbsp castor sugar

1 tbsp cocoa powder

Finger biscuits

Recipe:

For the Cappuccino Mug Cakes:

1. Empty 1 sachet of the Moir’s Cappuccino Flavoured Cake Mix into a large mug.

2. Add the milk and mix well.

3. Drop 2 spoonful’s of chocolate spread into the centre of the mug making sure to cover it with the batter.

4. Microwave on high for:

1 minute 30 seconds: 900 W

1 minute 40 seconds: 800 W

5. Remove from the microwave, drizzle with a tbsp of coffee liqueur/black coffee and allow to cool slightly for 2-5 minutes.

Serving suggestion:

1. Add the cream, the castor sugar and the vanilla essence to a chilled bowl. Beat until soft peaks form.

2. Soften the mascarpone and fold into the sweetened cream mixture.

3. Add to a piping bag and chill in the fridge for a few minutes before piping generously onto each cooled mug cake.

4. Sift the cocoa powder onto the cream and serve each mug cake with a finger biscuit.

5. ENJOY!!