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Ingredients
(Serves 8)
250g Savoiardi (sponge finger biscuits)
250g mascarpone cream cheese
20g cooking chocolate
1 ½ tbsp maple syrup
150-200ml thickened cream, whipped
Splash Kahlua coffee liquor
1 cup espresso coffee
Method
Splash Kahlua into the whipped cream and mix through. Then fold in the mascarpone.
Combine the coffee and maple syrup together in a mixing bowl.
Dip the biscuits into this syrup and place in a layer into a serving tray.
Grate some of the chocolate on top of biscuit layer, then smear over a layer of cream. Continue with layering of coffee soaked biscuits, grated chocolate and cream, finishing off with grated chocolate on top.
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