250ml fresh cream
1⁄4 cup icing sugar
1 tub Lancewood mascarpone cheese
3 tablespoon instant coffee dissolved in 2 tablespoon hot water
Beat fresh cream till stiff.
Beat mascarpone till smooth. Add in sugar and coffee mixture alternatively and beat smooth.
Gently fold in cream.
Chill in fridge and garnish with generous dusting of cocoa.
Note: if you do not want to use cocoa- grate over dark chocolate.