Feel The Love This Valentine’s Day

One Jacob’s favourite, two delightful desserts – perfect to be shared with those you love most this Valentine’s Day.

You Make Me Crumble
The perfect dessert for all the chocolate lovers out there, this mousse and crumble combo is bursting with our luscious hazelnut Caffè di Milano wafers, lovingly layered between mascarpone, cream and dark chocolate. Be warned though – one spoonful and you’ll be going back for more!

websurIngredients
– 60g of mascarpone
– 25g of melted dark chocolate
– ½ cup of cream
– 1 tablespoon of brandy
– 1 tablespoon of vanilla extract
– 4 hazelnut Caffè di Milano wafers
– extra whipped cream and grated dark chocolate

You’ll need
– 1 small glass
– Rolling pin for biscuit bashing!
– Mixing bowl
– Spoon

Here’s how
– To start, mix 60g of mascarpone with 25g of melted dark chocolate, before folding in some cream, vanilla extract and 1 tablespoon of brandy until the mascarpone mixture is smooth.
– Place some hazelnut Caffè di Milano wafers into a freezer bag and crush using a rolling pin until they form a fine crumb.
– Scoop a tablespoon of the crumb into a glass before layering with some mascarpone mixture. Repeat each layer until glass is full. Once full, place some whipped cream on top.
– Finally, place in the fridge to chill until you’re ready to serve.

Our top tip: for that extra chocolatey kick, why not sprinkle some grated dark chocolate on top – scrumptious!

I Like You Berry Much
For a light, refreshing and berrylicious dessert, why not try our berry parfait with a divine vanilla Caffè di Milano base. Totally tasty and whipped up in minutes, it’s the perfect dessert to serve after a meal with loved ones.

Ingredients
– 75g of your favourite berries (we recommended raspberries, blackberries and strawberries!)
– 4 vanilla Caffè di Milano wafers
– 2 tablespoons of sugar
– 1 tablespoon of butter
– ½ cup of cream

You’ll need
– Rolling pin for biscuit bashing!
– Microwave
– 1 small glass
– Freezer bag
– Spoon
– Pan
– 2 mixing bowls

Here’s how
– To begin, place some vanilla Caffè di Milano wafers into a freezer bag and crush using a rolling pin until they form a fine crumb.
– Melt some butter in the microwave, before mixing in the crushed wafers until well combined. Place one spoonful of the biscuit mixture at the bottom of a glass.
– Separate your berries and place each one separately into a pan with half a tablespoon of sugar. Stir until the berries have broken down and dissolved with the sugar. Once happy with the consistency, set aside to cool.
– Spoon each berry mixture into the glass separately to form distinct layers. Repeat until the glass is full. Once full, spoon some cream on top.
– Finally, place the dessert in the fridge to chill until you’re ready to serve.

Our top tip: place a Caffè di Milano wafer into the top of the dessert – it’s your very own scrumptious scooper!

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