PREMIER SUITES Collection Logo in White


Bringing home life a little closer


Mind, body and spirit

Regardless of location, ability or time constraints, we’ve added a few extra touches to help you stay on track with your wellness journey. Be that physical exercise in the fresh air or a stretching session in the privacy of your own apartment.

We strongly recommend that you consult with your physician before beginning any exercise programme. You should understand that when participating in any exercise or exercise programme, there is the possibility of physical injury. If you engage in this exercise or exercise programme, you agree that you do so at your own risk, are voluntarily participating in these activities, assume all risk of injury to yourself, and agree to release and discharge PREMIER SUITES from any and all claims or causes of action.


Mobility & Resistance Exercises

Stretch out after a long day at the office

We have teamed up with certified personal trainer Ronan Mee to create a range of mobility and resistance exercises for you to complete in the comfort and privacy of your apartment. The movements are easy to follow and are designed for all levels of ability. The exercises can be completed with minimal equipment, in some cases none at all. Exercise mats are available to purchase from reception as well as extra towels and water.

Walking Maps

Enjoy some fresh air

Maintaining your fitness can be challenging when you’re travelling, especially in a new city. To help you stay fit, we’ve created walking maps, made by locals, to offer the best scenic routes to discover the cities. Find the perfect route for you when staying at PREMIER SUITES. Tailored for different fitness levels to challenge everyone. The maps are available free of charge from our reception team and yoga mats are available to purchase to stretch and cool down.*

For your information

Our running/walking maps identify distances and routes created by using an independent outside mapping source. These maps were not created by Life at PREMIER SUITES/ PREMIER SUITES. The identified routes are on city public streets and ways. As we have no direct or indirect control over public areas we urge you to use common sense for your own safety and security. We in no way guarantee the safety or condition of the identified routes. Use of this map is at your own risk. Please observe all rules and posted signs and warnings, including traffic signals.

Access to the gym

Work out your way

Many of our guests enjoy working out in the gym. In locations where we don’t have a gym or fitness equipment on site, we have teamed up with a local gym to help you keep your fitness routine on track. Drop by reception for more information!

Local Gyms

Maintain your routine

We have listed our local gyms below, ensuring you are able to maintain your usual routine while on the road. We recommend visiting the gym website for information on opening times, facilities and updates. 

Our apartments are large enough for guests to allow guests the freedom and privacy to workout in their own time.

Full details are available from reception. Properties are listed by city below, A-Z.

Distance: we are located in the same building.

On-site gym
Residents only

Basic Fit
Distance: 2 minute walk

The Gym Group
Distance: 10 min walk
10% discount off the monthly fee – with no contract required

Bannatyne Health Club
Distance: 15 minute walk
Gym day pass is charged from £25

PureGym Birmingham Arcadian Centre
Distance: 4 minute walk
Gym day pass is charged from £8.99

The Gym Group Bristol City Centre
Distance: 13 minute walk from PREMIER SUITES  Bristol Redcliffe
10% discount off the monthly fee – with no contract required

PureGym Bristol Union Gate
Distance: 3 minute walk from PREMIER SUITES Bristol Cabot Circus
Gym day pass is charged at £6.99

Distance: 5 minute walk from PREMIER SUITES Dublin Sandyford

On-site gym
Residents only

FLYEfit Baggot Street
Distance: 9 minute walk from PREMIER SUITES Dublin Leeson Street
One day trial charged at €10

Gym Plus Ballsbridge
Distance: 12 minute walk from PREMIER SUITES Dublin Ballsbridge

The Gym Group – Edinburgh City
Distance: 30 min walk
10% discount off the monthly fee – with no contract required

The Gym Group – Edinburgh Murrayfield
Distance: 30 min walk
10% discount off the monthly fee – with no contract required

The Gym Group Bothwell Street
Distance: 8 min walk from PREMIER SUITES Glasgow Bath Street
10% discount off the monthly fee – with no contract required

The Gym Group Glasgow City
Distance: 8 min walk from PREMIER SUITES Glasgow George Square
10% discount off the monthly fee – with no contract required

The Gym Group
Distance: 10 minute walk
10% discount off the monthly fee – with no contract required

PureGym Liverpool Central
Distance: 11 minute walk
Gym day pass is charged at £6.99

The Gym Group
Distance: 6 min walk
10% discount off the monthly fee – with no contract required

The Gym Reading Central
Distance: 6 minute walk

Speak to reception for discount code for 10% off monthly charge, and no joining fee.

Good Vibes Personal Training
Distance: 10 minute walk
I hour personal training is charged at €60

David Lloyd Rotterdam Centrum
Distance: 15 minute walk

On-site gym
Residents only

Mindful movement

Breathe in...

Mindful movement is an effective way to reduce stress and its physical consequences. 

We’ve handpicked a few of our favourite videos, tailored to different times of day. Courtesy of Calm. 

Mindful Meditation

Restore and Reconnect

Mindfulness helps us to be fully present, aware of where we are and what we’re doing. It helps us switch off from what’s going on around us and stops the mind being overwhelmed. The link below will take you to a short meditation from Calm. 

Signature scent

Scents of place

Crafted for familiarity.

Our reception and lobby is fragranced with ‘Sandalwood Gold’.

While our apartments use ‘Fresh Crisp Linen.’

Local Bike Hire

Avoid the traffic jams!

We’ve partnered with local bike rental companies so you can hire a bike for a few hours or a few weeks! Full details are available from reception. Properties are listed by city below, A-Z.

Please ask Front Desk to avail of bike hire, available to residents only.

Opening Times Monday – Sunday: 07.00 – 23.00

3 hours: 12 Euro
24 hours: 16 Euro
Extension per day, after first day: 14 Euro

Availability is on a first come, first served basis.


Use one of the more than 4,000 shared bikes from Velo in Antwerp. 

Purchase a day, weekly or annual pass. 

Download the Velo app to:

  • Find the nearest station.
  • Plot routes.
  • Contact Velo support.
  • Receive notifications.


West Midlands Cycle Hire

Pay as you ride

Best for those who cycle occasionally.

Pedal bikes

You pay a £1 fee for unlocking the bike, then 5p per minute of cycling.

Example: Unlock the bike and ride for 15 minutes. You pay: £1 + (5p x 15 minutes) = £1 + 75p = £1.75


You pay £1.50 fee for unlocking the eBike, then 10p per minute of cycling.

Example: You unlock the eBike and ride for 15 minutes. You pay: £1.50 + (10p x 15 minutes) = £1.50 + £1.50 = £3

Cycle The City

No. 1 Harbourside, 1 Canon’s Road, Bs1 5UH


Dublin Bikes

Over 100 stations located across the city.

Two locations in the Dublin and Wicklow mountains for bike rental, guided tours and lessons.

Biking tours to explore beyond Dublin city also offered.


Bike Trax

Over 70 bikes to choose from electric, gravel or city. 

If you’d like something really special, consider one of their guided tours!

Cycle Scotland

Offering bike rental, bespoke tours and daily guided tours of Edinburgh.

Leith Cycle Co

A small family run shop and workshop with a large fleet of hire bikes available.

Hire bikes include town and country hybrid bikes with pannier racks, ebikes, road bikes, trailers, and child seats.

Next Bike

700 bikes for hire in 70 locations including 63 e-bikes and 21 electric stations. 

Cycling in Glasgow

More information around cycling in the city. 

City Bike

Operated by Liverpool city council. 


Bikes on the Tyne

Bike hire – directly on Newcastle’s famous quayside

Former Coroners Court, Close, Newcastle upon Tyne NE1 3RQ

Please ask Reception to avail of bike hire, available to residents only – minimum age 18 years.

Price Complimentary

Availability is on a first come, first served basis.

Please ask Front Desk to avail of bike hire, available to residents only.

Opening Times
Monday – Sunday: 07.00 – 23.00

2 hours: 5 Euro
5 hours: 10 Euro
24 hours: 16 Euro
Extension per day, after first day: 13 Euro

Availability is on a first come, first served basis.


Healthy Eating

In your own kitchen

One of the main advantages of serviced apartments is the ability to avoid calorific room service and heavy meals and cook dishes more akin to what you might eat at home.

We’ve put some recipe ideas together that we hope you’ll enjoy! Our grocery delivery service means you can have everything ordered to your apartment. 


Healthy Eating

Breakfast like a king!

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes


85g oats

65g almond or peanut butter

65g butterscotch or chocolate chips

110g cup maple syrup or honey

30g Desiccated coconut, plus extra for rolling

65g dried cranberries

1 teaspoon cinnamon


In a medium bowl, combine all ingredients with a wooden spoon until thoroughly mixed. Roll mixture into teaspoon-sized balls, and then roll in extra coconut to coat each ball.

Place on a baking sheet (or in a Tupperware container) and refrigerate for at least ten minutes.



Preparation time: 10 minutes, plus overnight resting Serves: 2


100g oats

2 tbsp chia

1 tsp turmeric

1 tsp ginger

30g sultanas

300ml coconut milk

2 tbsp Manuka honey MGO 40

2 tbsp desiccated coconut

1 banana, sliced to top


In a tupperware box or bowl, mix together the oats, chia, spices, sultanas and coconut milk.

Mix well together, cover and allow to rest overnight in the fridge.

The next morning, stir the oats well and add a little more milk if the mixture is too stiff, then stir in the Manuka honey and desiccated coconut.

Transfer into two bowls and top each with the sliced banana.

Serve immediately.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves: 4


4 tsp flaxseed oil

1 onion, finely diced

1 garlic clove, crushed

8 vegan sausages

200g cherry tomatoes

400g tinned haricot beans

1/2tsp hot smoked paprika

200g passata

500g floury potatoes

200g chestnut mushrooms

1/2 tsp dried thyme

300g tofu, cut into chunks

2 tsp nutritional yeast

4 slices of granary bread, toasted

1 tbsp chopped parsley


Add 1tsp of flaxseed oil to a saucepan and another to a large frying pan, and divide the finely diced onion between them. Fry both on low for 5-10 minutes or until completely softened. Halfway through cooking, add the crushed garlic to the saucepan and cook for a further 5 minutes.

In a preheated oven, place the sausages on a baking tray with the cherry tomatoes, and bake according to the packet instructions.

Add the drained haricot beans and hot smoked paprika to the saucepan with the onion and garlic. Stir well. Mix in the passata and season. Bring to a simmer and cook for 10-15 minutes, or until reduced.

To make the rostis, grate the potatoes into a large bowl and then squeeze the potato to remove as much liquid as possible. Season well with salt and pepper. Place 4 metal crumpet rings into a frying pan with 1 tsp of oil in the bottom – you can make them without the rings if preferred – and firmly press the grated potatoes into the rings. Fry on a medium heat for 8-10 minutes, flipping a few times to cook through so the rostis turn golden and crisp.

To make the mushrooms, heat the last 1 tsp of oil in a frying pan, and pan-fry the mushrooms on a high heat for 4-5 minutes. Add the dried thyme and cook for a further 3-4 minutes until softened.

Make the tofu scramble: add the tofu to the onion frying pan, and mash with a fork until broken down. Season and fry on medium for 1-2 minutes or until hot through. Stir through the nutritional yeast.

To serve, pile the sausages, rosti, tofu scramble, beans, mushrooms and toast onto a plate. Slightly crush the roast tomatoes and serve on the side with a sprinkling of parsley.

Preparation Time: 2 minutes

Cooking Time: 5 minutes

Serves: 1


1 large banana

2 medium eggs

A pinch of baking powder

2 tsp coconut oil


Mash the banana with a fork until it turns into a thick paste

Beat the eggs and add to the banana along with the baking powder and vanilla.

Mix until smooth.

Heat the coconut oil in a non-stick frying pan over a low to medium heat.

When the oil has melted, pour a small amount of the mixture into the pan.

Cook for up two minutes or until the pancake starts to bubble.

Flip onto the other side and cook for another one or two minutes.

Repeat until you’ve made all four pancakes.

Simply drizzle on some honey or top with fruit, nuts or a dollop of Greek yogurt.

Lovely Lunches

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Serves: 4


1 tsp olive oil

200g potatoes, peeled and cut into chunks

1.5 onions, sliced

7 spring onions, sliced

45g fresh or frozen peas

8 medium eggs

2g fresh parsley (or 1 tsp dried if no fresh available)

2g fresh chives (or 1 tsp dried if no fresh available)

40g cheddar – to your taste

Black pepper to taste


Preheat the oven to 200c fan, 220c conventional or gas mark 7

Add the chunks of potato to a pan of boiling salted water and cook until soft. Once soft, drain with a colander and leave to cool

Add the olive oil to the pan and put over a medium heat. Add the onion and cook until soft, then add the spring onion and peas (if using frozen) and cook for another minute

Whilst cooking, beat the eggs in a small bowl with black pepper to taste and the parsley and chives

Stir in the potato and then pour the egg mixture over the top. Cook for two minutes, then sprinkle the grated cheese on top and place the pan in the oven for around 15 minutes, make sure that the egg is thoroughly cooked and the cheese is melted on top


Preparation Time: 15 minutes

Cooking Time: 15 minutes

Serves: 4


250g cherry tomatoes, quartered

½ red onion, finely diced

25g coriander, chopped

1 tbsp extra virgin olive oil

1/4 tsp cumin seeds

400g black beans

1 tsp flaxseed oil

300g firm tofu, cut into chunks

1 tbsp nutritional yeast

1 tsp hot smoked paprika

½ tsp ground cumin

¼ tsp turmeric

8 corn wraps

1 avocado, finely sliced

2 red chillies, finely sliced


First, make the salsa. In a bowl, combine the cherry tomatoes, red onion, chopped coriander, extra virgin olive oil and a little seasoning. Set aside to marinade.

n a small frying pan, dry toast the cumin seeds for 2-3 minutes until fragrant. Add the drained black beans and a little seasoning. Mash the mix with a fork, stir together and fry for a couple of minutes. Take off the heat and set aside.

Make the tofu scramble: in a large frying pan, heat the flaxseed oil and mash the tofu chunks in the pan to resemble scrambled eggs.

Sprinkle the nutritional yeast, paprika, cumin, turmeric and a little seasoning over the tofu. Stir well. Fry for 1-2 minutes to cook through.

Heat the corn wraps in the microwave until slightly softened (about 20 seconds) and then assemble the huevos rancheros by layering the refried black beans, tofu scramble, sliced avocado, salsa and red chilli slices into the corn wraps.

Serve immediately.

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Serves: 1


45g Brie cheese, white rind trimmed, or other cheese, at room temperature

2 slices bread

2 to 3 thin slices peeled Granny Smith or other apple

1 teaspoon butter, softened


Spread the Brie on one side of each piece of bread. Place apple on top of one slice and top with the other slice, cheese side down. Spread the butter on the other sides of the bread.

Place in a skillet over medium heat. Cook until the bottom is golden and the cheese begins to melt.

Carefully turn the sandwich and cook until golden and the cheese has melted completely.

Preparation Time:10 minutes

Cooking Tome: 10 minutes

Serves: 2


2 – Bay Leaves

6 – Black Peppercorns

1 bulb Garlic

200 ml Olive Oil

225 g Fresh Striploin Steaks

4 stem Fresh Rosemary

For the garlic butter:

225 g Butter, softened

3 cloves Garlic, crushed

2 tblspn Fresh Chives, snipped

To Serve:

2 Bread Rolls


Cut the steaks into desired portions-try not to cut them too thick

Lay them out flat in a large dish and scatter the dry ingredients over the steaks. There is not need to peel the garlic-just chop it up quite roughly

Cover with the olive oil and leave to rest for at least a couple of hours

Because this is a mildly flavoured marinade you can leave it for up to 2-3 days

Heat the pan and cook as follows:

Rare-2 minutes on either side
Medium- 4 minutes on either side
Well Done- 5 minutes on either side

Try not to over agitate the meat whilst it is on the pan, rather instead turning it just once

Garnish: Peel some flat cap mushrooms and brush them lightly with oil and season with a pinch of salt and pepper. 

Place on the pan and cook until tender. Toast some bread rolls and serve with the mushrooms, steak & garlic and chive butter. To make the butter simply mix the garlic, chives and butter together.

Dinner Delights

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 2


For the Sauce

3 cloves Garlic, crushed

1 tbsp Greek Yoghurt

1 handful Fresh Coriander, finely chopped

2 Onions, peeled and chopped

2 tbsp Fresh Ginger, freshly grated

2 tbsp Coconut Oil

2 tsp Curry Powder

1 tsp Salt

0.5 small Green Chilli

0.5 tsp Ground Cumin

1 tsp Turmeric

1 tbsp Honey

1 tsp Black Pepper

1 tsp Cinnamon

250 ml Coconut Cream

For the Chicken Marinade

0.5 tsp Black Pepper

3 – Chicken Breast, chopped

2 tsp Curry Powder

2 cloves Garlic, crushed

0.5 tsp Salt

1 tbsp Extra Virgin Olive Oil


Marinate the chicken with the olive oil, some garlic, curry powder, salt and pepper for at least 2 hours.

When the chicken is marinated, start by placing the garlic, chillies, onion and 1 Tbsp. olive oil in a pan and cook for 2-3 minutes until the onions begin to brown.

Add in the chicken and cook thoroughly, roughly 10 minutes.

Next, make the sauce: place the onions, garlic, chillies and a little water in a blender and blitz to a creamy texture.

Measure out the spices (curry powder through cumin) into a small bowl.

In a large saucepan heat the coconut oil over medium heat. Next, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly.

Add the ginger, coconut cream, yogurt, pre-measured spices, and honey and mix together.

Turn the heat down to low and simmer 35-40 minutes, mixing regularly, until the sauce has reduced.

*Serve with cauliflower rice or regular brown rice if you prefer.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 4 people


200 g Mushrooms, Sliced

300 mls Cream

450 g Penne Pasta

2 cloves Garlic, Crushed

1 Garlic Baguette

2 tbsp Olive Oil

1 small Onion, Finely Chopped

1 tbsp Oregano

200 g Parmesan Cheese Shavings, Grated

500 g Chicken Fillets, Cut into Chunks

5 Rashers, Chopped


Cook the pasta according to the packet instructions

In a frying pan, heat the oil and add the chicken and rashers and cook until golden brown and cooked through.

Add the mushrooms, garlic and onion, cook for 2 minutes.

Lower the heat, stir in the cream and Parmesan, warm through (do not boil) and season to taste with salt, pepper and dried oregano.

Add the drained, cooked pasta and stir.

Portion into pasta bowls, sprinkle some parmesan on top and serve with garlic bread.

Preparation Time: 25 minutes

Cooking Time: 20 minutes

Serves: 4


1 x 400g tinned black beans

75g brown rice, cooked

1 shallot, grated

1 tsp salt

½ tsp paprika

½ tsp mustard powder

30g breadcrumbs

4 dairy-free bread rolls

1 onion, sliced

1 tbsp olive oil

300g silken tofu

2 lemons, juiced

1 tbsp chipotle sauce

2 avocados

50g rocket


To make the burger, add the black beans, rice, shallot, salt, paprika, 1/4 tsp mustard powder and breadcrumbs to a blender with plenty of seasoning and blitz until still a little chunky, but well combined.

Divide the mixture into four and shape into burgers.

Transfer to the fridge and chill for 20-30 minutes.

To prepare the sautéed onion, heat the olive oil in a small frying pan and add in the sliced onion.

Add salt and a little splash of water and allow to cook on a medium heat for 20-25 minutes until completely soft and golden.

To make the chipotle mayo, add the silken tofu to a blender with the juice of 1 lemon, 1/4 tsp mustard powder, chipotle sauce and seasoning and blitz until smooth. Transfer into a bowl and set aside.

Prepare the smashed avocado by spooning the avocado flesh into a bowl with the juice of 1 lemon and plenty of seasoning.

Smash with the back of a fork until broken up but not smooth.

To cook the burger, add the remaining 1 tbsp olive oil to a large frying pan and fry the burgers on high until the crust is golden and they are cooked through. Around 5-7 minutes, turning occasionally.

To assemble the burger, half and toast the bun until golden. Spread the bottom half with chipotle mayonnaise and then rocket. Top with a burger and then the avocado and sautéed onions on top. Insert a skewer to keep it together and serve immediately.

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 6 people


2 tbsp Sun Dried Tomato Paste

1 small Carrot, chopped

2 tins Chopped Tomatoes, 400g each

Bunch Fresh Basil, chopped

2 sprigs Fresh Rosemary, finely chopped

2 cloves Garlic, crushed

1 tbsp Olive Oil

1 small Onion, chopped

25 g Parmesan Cheese Shavings

500 g Round Steak Mince

6 Smoked Bacon Rashers

400 g Spaghetti


Heat the Oil in a frying pan.

Add carrot, onion and cook for 5 mins to soften.

Add streaky bacon and garlic and toss in pan for 3 mins.

Add minced meat to pan and cook for 5 mins or until all meat is cooked.

Pour the tomatoes, tomato paste, chopped rosemary and basil into mixture and simmer for 15 mins.

Cook spaghetti according to pack instructions with a splash of olive oil and a pinch of salt.

Reserve some of the cooking water, drain and pour the pasta into the pan along with the sauce.

Toss together, thinning with pasta water, if needed, and serve with the extra basil leaves with Parmesan shavings on top.

Sweet Treats

Cooking Time: 15

Minutes Makes 12


1 package (154g) Oreos (crushed)

600g big marshmallows

4 tablespoons butter


Crush Oreos in a Ziplock Bag.

Melt marshmallows and butter in microwave until puffed (about 1-1/2 minutes).

Stir in crushed Oreos.

Press Oreo mixture into a greased 8×8 pan, making the thickness like a brownie.

Cool for 10 minutes.

Chewy and delicious!



Cooking Time:15 Minutes

Serves: 2


2 small apples or 1 large apple

1 teaspoon butter

60ml unsweetened apple juice or cider

2 teaspoons brown sugar

1/2 teaspoon ground cinnamon

1/2 scoops vanilla ice cream or frozen yogurt (optional)

1 tablespoon chopped walnuts, toasted


Cut apples into quarters; remove cores and cut into 1/2-ince-thick slices.

Melt butter in large skillet over medium heat. Add apples; cook 4 minutes, stirring occasionally.

Combine apple juice, brown sugar and cinnamon; pour over apples. Simmer 5 minutes or until apples are tender and sauce thickens. Transfer to serving bowls; serve with ice cream, if desired. Sprinkle with walnuts.

Preparation Time:15 minutes

Cooking Time: 90 minutes

Serves: 5 people


220 ml Aquafaba (chickpea water from a tin of chickpeas at room temperature)

200 g Caster Sugar

400 g Coconut Milk

200 ml Coconut Yogurt

1 tbsp Maple Syrup

75 g Blackberries

1 portion Fresh Mint, optional

150 g Raspberries

150 g Strawberries, halved or quartered

0.5 tsp Vanilla Essence


Preheat oven to 130C degrees

To make the meringue, add the chickpea water to a clean bowl and whisk using an electric mixer or a stand mixer. Whisk for 6-8 minutes on a medium to high speed until it starts to whiten and firm into stiff peaks, slowing the speed and add the sugar slowly in stages, increasing the speed in between adding the sugar, when all the sugar is added whisk on medium speed for 3 minutes. 

The meringue is ready when a peak stays standing firm on the whisk attachments once you remove it. You’re looking for stiff peaks.

Line 2 baking trays with parchment, using a large plate draw out a circle on each of the sheets of baking parchment. Fill both circles with you meringue mix, spreading it with a spatula till it fills the circle, leaving a couple of inches around the whole tray. Place in oven to bake for 1.5 hours.

While the pavlova is baking, with a spoon remove the cream/fat at the top of the tin of coconut milk and transfer to a bowl. Add the coconut yogurt, maple syrup and the vanilla extract. Mix it all together for a minute or two until it becomes uniform and homogeneous in terms of texture and look.

When the pavlovas are baked, turn off the oven and allow the pavlovas to cool and dry out further in the oven. We usually make them single layer pavlovas but if you are confident enough to make a double layer go for it, just ensure that your pavlovas are light and strong. When they have cooled, spread the coconut cream/yogurt over the pavlova and scatter with berries.

Add a couple of fresh mint leaves too, serve and enjoy.

Cook Time: 15 Minutes

Serves: 2


2 eggs

2 Tablespoons sugar

3 teaspoons vanilla

170g Mascarpone cheese

1 Tablespoon milk

175ml strong espresso

4 Tablespoons Marsala wine

1 Tablespoon cocoa powder

2 Savoiardi Biscuits


Separate the eggs; place egg whites in one bowl and egg yolks in another bowl.

Beat together yolks, vanilla, sugar, milk and Mascarpone cheese.

Beat egg whites until stiff.

Gently fold the stiff egg whites into the cheese mixture.

Mix together the espresso and Marsala wine.

Dip the Savoiardi Biscuits into the espresso / Marsala wine mixture.

Line 2 small bowls with the Savoiardi biscuits.

Top each bowl with the Mascarponi mixture, dust each with cocoa powder, serve and enjoy!

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