- 280 ml double cream
- 125 g mascarpone
- 3 tbsp caster sugar
- 150 ml strong coffee (e.g. from a moka pot)
- 100 g pack sponge finger
- 15 g dark chocolate, grated
- 1 tsp cocoa
Algorithm:
- Whisk the cream, mascarpone, and sugar in a large bowl until it has the consistency of a thickly whipped cream.
- Prepare the serving dish.
- Put the coffee into a shallow bowl.
- Keep dipping half of the sponge fingers in the coffee and layer them in a single layer in your serving dish.
- Cover the dish with half of the cream mixture.
- Sprinkle the chocolate over the dish.
- Add the rest of the fingers, dipped in the coffee.
- Cover with the rest of the cream mixture.
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