Rec cred: ruhana ebrahim
Pic cred: @mama_taught_me_well
250ml fresh cream
1 tub Lancewood mascarpone cheese
1 teaspoon vanilla essence
1⁄4 - 1⁄2 cup icing sugar
1 mug espresso
1 packet boudior biscuits
Choc garnish of choice
Use a loaf and place a piece of cling wrap inside, coming up the sides.
Beat fresh cream stiff.
Beat mascarpone smooth, add vanilla, mix in.
Beat in mascarpone sugar to taste.
Fold in whipped cream.
Dip biscuits in hot espresso for few seconds on either side.
Place on clingwrap in loaf pan.
Once layer of dipped biscuits is complete, spoon on 1⁄3 cream mixture.
Dust over cocoa.
Repeat layers, ending with biscuits.
Place in fridge to set for few hours.
Turn over on serving platter.
Remove cling wrap.
Spoon on last third of cream mixture.
Dust with cocoa and decorate.
Note: if making in normal pyrex dish, then make all layers finish, decorate and place in fridge to set.