1 cup strong black coffee (1 tablespoon
½ cup caster sugar
2 teaspoons vanilla essence
250g mascarpone cheese
½ cup fresh cream
2 x 125g boxes boudiour biscuits
Cocoa 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 dont 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
dipped into the coffee.
Sprtead 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
Before serving, finely grate a layer of
choclate over the top or
sprinkle with cocoa powder.
You can also grate a layer of choclate on top
of the first layer
of mixture for something a little decadent.
Simple and delicious.