This was really good, it was so fluffy but still bearing some heavy weight and the combination of the creamy mascarpone and sweet salty butterscotch is a flavour made in heaven
For the butterscotch sauce. For the Butterscotch Bar. Now the most exciting part stir in 3/4 cup butterscotch sauce,. Spread 1/2 cup butterscotch sauce on top
Assemble these supplies. 2 cups sugar 2/3 cup dark corn syrup 1/4 cup water 1/4 cup light cream 1/4 cup butter or margarine 1 cup shredded coconut, toasted Steps in preparation
Visit top Chef and James Beard Award winning chef Paul Qui’s flagship restaurant for Filipino inspired desserts like the aged cheddar ice cream sandwich
