This classic dessert is an impressive dinner party favourite but is actually not too tricky to make. Coffee, creamy deliciousness in every bite –it's very hard to say no to seconds.
Ingredients
• 450ml double cream
• 225g mascarpone cheese
• 85ml marsala wine
• 4tbsp golden caster sugar
• 300ml coffee (made with two expresso shots and 250ml water or 2 tbsp coffee granules and 300ml boiling water
• 170g sponge fingers
• 30g high quality dark chocolate
• 2.5tsp cocoa powder
Method
Add the mascarpone, marsala, double cream and golden caster sugar in a large glass bowl and whisk until completely combined and the mix has the consistency of thickly whipped cream.
Pour the coffee into a shallow dish and then dip a few of the sponge fingers at a time until they are nicely soaked, but not soggy. Layer these until you’ve used half the sponge fingers, then spread over half of the cream mixture.
Coarsely grate over most of the dark chocolate. Then repeat the layers (use up all the coffee), finishing with a cream layer.
Cover and chill for a few hours or overnight and then, just before serving, dust with the cocoa powder and grate over the remainder of the chocolate.
This will keep in the fridge for up to two days.
Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow
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