This dessert is quick and easy but still a show-stopper.
The delicious combination of coffee, chocolate and cream is always a winner.
Serves: 6-8 Preparation time: 20 minutes plus 2hours chilling
- 600ml double cream
- 250ml mascarpone
- 80g sugar
- 1 carton Arctic Iced Coffee Mocha
- 3tbsp Kahlua or Marsala (optional)
- 175g sponge fingers
- 3tbsp Cocoa powder
- Whisk together the double cream, mascarpone and sugar to a medium peak.
- Pour the Arctic Iced coffee and kahlua, if using, into a wide shallow bowl or baking dish. Put half of the sponge fingers into the liquid and turn them over so they get a good covering of coffee. Lay them in the bottom of your dish and spoon a further 3tbsp of coffee over.
- Spread half of the cream mixture over the sponges and use a small sieve to give an even cover of cocoa.
- Repeat the process of dipping the remaining sponges and make another layer then drizzle with another 3tbsp of coffee.
- Pour the remaining coffee into the cream mixture and whisk again until its thick.
- Spread this mixture on top of the exposed sponges and refrigerate for at least 2 hours or overnight.
- When ready to serve cover the top with the remaining cocoa.
Recipe courtesy of arcticicedcoffee.co.uk
Rachel - Silversurfers Assistant Editor
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