Antipasto Kabobs with Tiramisu Shooters


100g Brandt German Salami deli sliced,
100g Brandt Old Fashioned All Beef Salami deli sliced,
100g Brandt Double Smoked Pork Loin (Lachsschinken) thinly deli sliced,
1 jar of Pickles cut into 3/4" pieces,
1 jar of large green stuffed olives,
1 551ml container of grape tomatoes washed,
200g of Cheddar cheese cut into 3/4" cubes,
1 200g container of Bocconcini cheese cocktail size drained,
25 4-6"  long cocktail skewers.
Tiramisu Shooters: 24 Manner ladyfingers,
6 egg yolks,
3 tbsps. Sugar,
454g mascarpone cheese,
1 1/2 cups strong espresso cooled,
2 teaspoons dark rum (optional),
1 bag of Manner Crème Minis (150g)


In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tbsp of espresso and mix until thoroughly combined. In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place a piece of soaked ladyfinger on the bottom of each shot glass and top with mascarpone mixture. Arrange another layer of ladyfingers and marscarpone mixture. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 24 hours. Before serving, thinly shave chocolate over each shot glass and garnish with Manner Creme Minis.