INGREDIENTS:
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150 ml Baileys Irish Cream
200 g whole milk couverture
140 g ladyfingers
35 g kakaopulver
Preparation:
1. First, roughly chop the biskult spoons in a freezer bag with a rolling pin, place in a bowl, soak with liqueur and let steep for about 20-30 minutes. Meanwhile
, roughly chop the cube, mix in a small saucepan in a bain-marie over low heat until smooth and let cool. Stir the liquid couverture into the liqueur mixture.
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