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Preparation time: 20 minutes
Serves: 6
No nutritional information available.
Ingredients
- 300ml double cream
- 2 tbsp brown sugar
- 2 tsp vanilla extract
- 250g tub mascarpone
- 300ml strong coffee*, chilled
- 85ml coffee-flavoured liqueur such as Kahlua
- 200g packet sponge fingers
- 25g dark chocolate
- 40g flaked almonds, lightly toasted
*Ideally use expresso coffee, but instant coffee is fine. If using instant, dissolve 1½ tbsp instant coffee granules in 300ml of boiling water, then cool.
Method
1. Whip the cream using an electric mixer until soft peaks form. Combine the sugar, vanilla extract and mascarpone together in a bowl. Mix into the whipped cream.
2. Stir together the coffee and liqueur in a shallow bowl. Dip each sponge finger into the coffee mixture and allow to soak each side for 2 seconds. Place half in the bottom of a medium serving dish, covering the base. Top with half the mascarpone mixture. Repeat using the remaining sponge fingers and mascarpone.
3. Chill in the fridge for at least 2 hours or overnight. Grate over the dark chocolate and scatter with the almonds and serve straight away.
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