recipe.json

{
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      {
        "sectionId": "f04a8c56-e717-321c-8d8e-bacfe456cd10",
        "cookbookId": "8a73c530-e1ec-3287-8e96-ad3a35367d39",
        "sectionName": "Desserts",
        "cookbookName": "Test Recipes"
      }
    ],
    "id": "bd9a25f2-051d-4033-b868-d9b7ac9f9abc",
    "name": "Irish Cream Tiramisu",
    "pictureUrl": null,
    "imagePath": "1577754558650-Vv8vlJ0D.jpeg",
    "servings": "Serves: 12",
    "source": "Nigella",
    "sourceUrl": "https://www.nigella.com/recipes/irish-cream-tiramisu",
    "description": "An elegantly buff-tinted, creamy-toned variant of the punchy, if comfortably cliched, original.",
    "unlisted": false,
    "privacy": "private",
    "shareId": null,
    "times": [],
    "ingredients": [
      {
        "name": "instant espresso powder dissolved in 350ml / 1 1/2 cups water (cooled)",
        "unit": "teaspoons",
        "amount": "9",
        "keyword": null,
        "__typename": "RegularIngredient"
      },
      {
        "name": "baileys",
        "unit": "millilitres",
        "amount": "250",
        "keyword": null,
        "__typename": "RegularIngredient"
      },
      {
        "name": "savoiardi biscuits",
        "unit": "grams",
        "amount": "400",
        "keyword": null,
        "__typename": "RegularIngredient"
      },
      {
        "name": "large eggs",
        "unit": "",
        "amount": "2",
        "keyword": null,
        "__typename": "RegularIngredient"
      },
      {
        "name": "caster sugar",
        "unit": "grams",
        "amount": "75",
        "keyword": null,
        "__typename": "RegularIngredient"
      },
      {
        "name": "mascarpone cheese",
        "unit": "grams",
        "amount": "500",
        "keyword": null,
        "__typename": "RegularIngredient"
      },
      {
        "name": "cocoa powder",
        "unit": "teaspoons",
        "amount": "2 1/2",
        "keyword": null,
        "__typename": "RegularIngredient"
      }
    ],
    "instructions": "{\"object\":\"value\",\"document\":{\"object\":\"document\",\"data\":{},\"nodes\":[{\"object\":\"block\",\"type\":\"paragraph\",\"data\":{},\"nodes\":[{\"object\":\"text\",\"text\":\"Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.\",\"marks\":[]}]},{\"object\":\"block\",\"type\":\"paragraph\",\"data\":{},\"nodes\":[{\"object\":\"text\",\"text\":\"Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.\",\"marks\":[]}]},{\"object\":\"block\",\"type\":\"paragraph\",\"data\":{},\"nodes\":[{\"object\":\"text\",\"text\":\"Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.\",\"marks\":[]}]},{\"object\":\"block\",\"type\":\"paragraph\",\"data\":{},\"nodes\":[{\"object\":\"text\",\"text\":\"Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.\",\"marks\":[]}]},{\"object\":\"block\",\"type\":\"paragraph\",\"data\":{},\"nodes\":[{\"object\":\"text\",\"text\":\"Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.\",\"marks\":[]}]}]}}",
    "owner": "07f2d1a1-a7a1-48c3-ab43-71b0d4d336e0",
    "createdAt": "2019-12-31T01:09:19.358Z"
  }