Soften 250 g cream cheese and mix with 2 cups whipped cream. Sift in 70 g icing sugar and
fold through 4 T Tant’ Sannie se Melktert liqueur (add a bit more if you like).
Crumble chocolate brownies into individual
glasses, layer with the cream cheese mixture and repeat. Serve dusted with cocoa powder and drizzle over an extra shot of chilled Tant’ Sannie