Tiramisu Frappe

by Karien Mulder

80 ml Milk

25 ml Espresso

15 ml Whipping Cream 35%

50 g Vanilla Ice

160 g Ice

Blend for 35 seconds

28 g Savioardi Biscuit

Pulse 2-4 times

Garnish with Belgian Style Drinking Chocolate Powder over the top of the glass and half a Savioardi Biscuit

Serving Size: 330 ml

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