Tiramisu 1. Pour two packs of cream into a BLANDA BLANK bowl and whip them using a KONCIS balloon whisk. Add the same amount of mascarpone, mix up and put aside. 2. Thoroughly mix two full TRIVSEL kettles of espresso with half that amount of coffee liqueur into a FLKIG jug using a FNUFT tablespoon. 3. Dip both sides of the sponge fingers in the coffee mix. Layer into a MIXTUR serving dish, then spread half of the cream with SKRAPA rubber spatula. 4. Repeat creating a second layer. Add remainder of cream. Top off with cocoa powder using an IDEALISK flour sifter. Put in fridge for at least one hour. Serve, using a GRUNKA spoon of the 4-piece kitchen utensil set.
Advertising Agency: DDB Germany, Dsseldorf, Germany Creative Directors: Alexander Reiss, Oliver Kapusta Art Directors: Michael Kittel, Markus Rittenbruch, Copywriters: Jan Propach, Edgar Flau Photographer: Jost Hiller Published: June 2009via adsoftheworld.com