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Categories:Viewed: 78 - Published at: 5 years ago
Ingredients
- 250 milliliters cream
- 250 grams tub mascarpone
- 50 milliliters Baileys Irish Cream, or similar
- 250 milliliters strong filter/plunger coffee
- 12 store-bought sponge fingers, cut in half (about 3 fingers per serving)
- 2 teaspoons Dutch-processed cocoa powder
- 50 grams 70% dark chocolate
Method
- In the bowl of an electric mixer whisk cream, mascarpone and Baileys until combined and thick.
- Place coffee into a shallow dish and dip in a few sponge finger halves at a time until they are soaked, but not too soggy. Take four serving glasses. Layer the sponge fingers in each until you have used up half. Spread over half the creamy mixture. Using a cheese grater, grate three-quarters of the chocolate into the serving glasses.
- Repeat the sponge finger layer, finishing with the creamy layer. Cover and chill for at least an hour.
- To serve, dust with cocoa powder and grate over remaining chocolate. Store covered in the fridge for up to 3 days.
