• Monique Jephcote


Updated: Jun 9, 2020


- 350ml strong coffee, cooled (for dipping)

- 2-3 tbsp Kahlua or Tia Maria or Marsala Liqueur

- 250g mascarpone cheese

- 1.5 cups cream, whipped

- 1 tsp vanilla extract

- 3-4 tbsp icing sugar, sifted

- 250g sponge finger biscuits (also called Savoiardi)

- 100g dark chocolate


In a shallow dish, mix together the liqueur and 300mls of coffee and set aside until cooled.

Using an electric mixer, combine the mascarpone cheese, vanilla extract, 50mls of coffee (cooled) and icing sugar until light and fluffy. Fold in the whipped cream.

Using a small dish, dip half of the biscuits into the coffee mixture and lay onto the bottom of your dish until one layer is complete. Pour half of the mascarpone/cream mixture over the top and spread to cover. Dip the rest of the biscuits in the coffee mixture and layer on top of the mascarpone mixture. Top with the remaining mascarpone mixture. Grate the dark chocolate over the top. Refrigerate for 6 hours or preferably overnight. Serve :)

1 view0 comments

Recent Posts

See All