Ingredients
600ml Double cream
250g full fat mascarpone
75ml coffee liqueur
6tbsp golden caster sugar
300ml espresso
180g sponge fingers
50g good quality dark chocolate (70% cocoa solids)
1 heaped tbsp. cocoa powder
Method
1. Whisk the cream, mascarpone and liqueur until all combined and you have a thick yet smooth consistency.
2. Put your cooled coffee in a dish, dip and cover half the sponge fingers in the coffee and layer the bottom of your serving dish with the soaked sponges. Top with a layer of the whipped cream mixture
3. Cover with a layer of your grated dark chocolate then repeat the steps.
4. Once complete, sieve over your cocoa powder, cover with cling film and refrigerate for a at least a couple of hours before serving.
