On Boxing Day, me and my beloved volunteered at our favourite café, The Art House. It’s not only our fave because that’s where we met, but also because it allows us to be very silly and provides us with a platform for our creativity, be it performing poetry or busking.
The Art House is a not-for-profit CIC run by volunteers, serving deliciously scrumptious vegetarian food and is renowned for its awesome cake.
One of the perks of being a volunteer is the leftovers. We came home with a mahoosive coffee and walnut cake, past its best, but with only one slice gone from it (as well as a few other random slices).
Now, we like cake. We like cake a lot. But even I was overwhelmed by so much cake and, so, I had to think of creative ways to upcycle.
Here we have yesterday’s quest for nomliness – a tiramisu-style, um, well, tiramisu.
And here’s how to make it.
4 slices leftover coffee and walnut cake
2 tbsp Biscoff crunchy spread (just because)
250g of mascarpone
1/2 pint thick, low-fat custard
2 tbsp double cream
Chopped walnuts (taken from top of cake)
Dark chocolate coated coffee beans
What to do
1. Bash up the cake into many crumbs of loveliness
2. Stir in the Biscoff crunchy spread
3. Mix mascarpone with custard and double cream
4. Layer cake and creamy mix
5. Top with chopped walnuts and coffee beans
Watch out for another leftover cake recipe tomorrow 🙂