1 cup strong black coffee (1 tablespoon nescafe)½ cup caster sugar2 teaspoons vanilla essence250g mascarpone cheese½ cup fresh cream2 x 125g boxes boudiour biscuitsCocoa powder or finely grated dark 70% choclate for topping
Make the coffee and allow it to cool. (you only need to use warm water to dissolve the coffee)
Whip the cream and the caster sugar together until fairly stiff, then add the vanilla and mascarpone cheese and fold with a metal spoon until the mascarpone is evenly distributed. You don't want to beat it, just give it a gently fold.
Transfer the coffee to a shallow bowl. Use a 20cm x 20cm or similar baking dish and line the bottom with Boudior biscuits dipped into the coffee.
Spread half of the mascarpone mixture over the biscuits and then repeat to create another layer. Smooth the top nicely and then pop into the fridge for about an hour to chill.
Before serving, finely grate a layer of chocolate over the top or sprinkle with cocoa powder.
You can also grate a layer of chocolate on top of the first layer of mixture for something a little decadent.
Simple and delicious.