Ingredients

The following ingredients have 6 Servings
  • 400ml double cream
  • 250g mascarpone
  • 75ml marsala
  • 5 tbsp golden caster sugar
  • 300ml coffee, made with 2 tbsp coffee granules and 300ml boiling water
  • 175g sponge fingers
  • 25g dark chocolate
  • 2tsp cocoa powder

Instruction

  • Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
  • Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
  • Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.
  • Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
  • Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
  • To serve, dust with the cocoa powder and grate over the remainder of the chocolate.