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Ingredients
  • 11g pack powdered gelatine, plus 1 tsp
  • 175g shortcake biscuit, crushed to crumbs
  • 85g butter, melted
  • 250g tub quark
  • 250g tub mascarpone
  • 150ml Irish cream liqueur
  • 142ml pot double cream, lightly whipped
  • 2 eggs
  • 140g caster sugar
  • subheading: For the coffee jelly:
  • 1 heaped tsp powdered gelatine
  • 150ml strong black coffee
  • 2 tbsp caster sugar, to sweeten the coffee
Steps
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