Ingredients
– 250 ml coffee, cooled
– 250 ml cream
– 250 g mascarpone cheese
– 50 g icing sugar
– 100 ml Baileys
– 1 packet sponge fingers (200 g)
– Cocoa powder for dusting
– Chocolate shavings for garnish
– 1 tsp vanilla extract
Method
1. Begin by brewing coffee and allowing it to cool completely.
2. In a bowl, combine mascarpone cheese, cream, icing sugar, and vanilla extract. Whip the mixture until soft peaks form.
3. In another bowl, mix the cooled coffee and Baileys together.
4. Quickly dip each sponge finger into the coffee mixture before layering them in a dish. Spread half of the mascarpone mixture over the sponge fingers.
5. Repeat the dipping and layering process, finishing with the mascarpone mixture. Dust the top with cocoa powder and add chocolate shavings for decoration.
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