225g cup marscapone 25gr icing sugar 150ml strongly brewed coffee 300ml double cream 3 tablespoon coffee liquer 115gr sponge fingers 50 g chocolate coarsely grate or chcolate curls coco powder for dusting.
1. Lightly grease and line a 900gr loaf tin with clear film. Put the marscapone and icing sugar in a large bowl and heat for 1 minute. Stir in 30 ml of the chilled coffee. Mix thoroughly. 2. Whip the cream with 15 ml of the liquer until it forms soft peaks. 3. Stir a spoonful into the marscapone mixture then fold in the rest. 4. Spoon half the marscapone mixture into the loaf tin and smooth the top. 5. Put the remaining strong brewed coffee and liquer into a shallow dish just wider than the sponge fingers. 6. Using half the biscuits dip one side of each biscuit into the coffee mixture then arrange on top of the marscapone mixture in a single layer. 7. Spoon the rest of the marscapone mixture over the biscuit layer and smooth over the top. Dip the remaining biscuits in the coffee mixture and arrange on top. 8. Drizzle any remaining coffee mixture over the top. Cover the dish with clear film and chill for at least 4 hours. 9. Carefully turn out of the loaf tine and sprinkle with grate chocolate and cocoa powder. Cut in slices.