568ml pot double cream250g tub mascarpone cheese5 tablespoon golden caster sugar300ml strong coffee, made with 2 tablespoon coffee granules and 300ml boiling water175g pack sponge finger25g chunk dark chocolate2 teaspoon cocoa powder
1. In a large bowl put in the double cream, mascarpone cheese and caster sugar.2. Whisk together until the contents of the bowl have the consistency of thickly whipped cream. 3. In a mug make strong coffee using 2tbs of coffee granules and 300ml boiling water. 4. Pour the coffee into a shallow dish.5. Dip in a few of the sponge fingers, turning for a few seconds until nicely soaked but not soggy. 6. Layer the sponges into your final dish until you have covered the bottom layer with half of the sponges. 7. Cover the sponges with half of the creamy mixture and grate on top half of the dark chocolate. 8. Repeat the layers so you have used all the coffee and fingers and end with the creamy mixture. 9. Chill in the fridge for at least 2 hours. 10. Serve up by dusting with 2 tablespoon cocoa powder and grating the remaining dark chocolate over the dish.
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