Total cooking time: None
Serves 8
Difficulty: Easy
1½ cups (375ml/12 fl oz) strongly brewed espresso coffee
¾ cup (185ml/6 fl oz) Kahlua or Tia Maria
500g (1lb) mascarpone
2 tablespoons caster sugar
½ cup (125ml/4 fl oz) cream, lightly whipped
260g (8oz) thin sponge finger biscuits
¼ cup (30g/1oz) cocoa powder
1. Combine the coffee and ½ cup (125ml/4 fl oz) of Kahlua or Tia Maria in a shallow dish.
2. Combine the mascarpone, sugar and remaining Kahlua or Tia Maria in a large bowl, then gently fold in the cream. Cover and refrigerate.
3. Quickly dip half the sponge finger biscuits in the coffee mixture (it is important to do this quickly so they do not go soggy), and place them in a single layer on the bottom of a 2 litre ceramic dish.
4. Spread half of the mascarpone mixture over the biscuits and dust liberally with half of the cocoa, using a fine sieve. Dunk the remaining biscuits in the coffee and lay them on top, then spread with the remaining mascarpone mixture. Dust with the remaining cocoa, then cover and refrigerate overnight to allow the flavours to combine and develop.
Nutrition per serving
Protein 9g; Fat 26g; Carbohydrate 64g; Dietary Fibre 1g; Cholesterol 82mg; 2142kJ (512kcal)
Variation: If you would prefer this as an alcohol-free dessert, you can omit the Kahlua or Tia Maria and use ¾ cup (185ml/6 fl oz) more coffee to make up the loss of liquid.
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