Name: Chocolate marsala cake
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 tablespoon instant coffee; 2 tablespoon boiling water; 1 cup water; 1/2 cup marsala; 60 gram milk chocolate, melted; 250 gram mascarpone, at room temperature; 300 millilitre thickened cream; 18 sponge finger biscuits; 250 gram punnet strawberries, hulled, sliced; extra whole strawberries, shaved chocolate, to serve

Ingredients

1 tablespoon instant coffee

2 tablespoon boiling water

1 cup water

1/2 cup marsala

60 gram milk chocolate, melted

250 gram mascarpone, at room temperature

300 millilitre thickened cream

18 sponge finger biscuits

250 gram punnet strawberries, hulled, sliced

extra whole strawberries, shaved chocolate, to serve

Method

1.Lightly spray a deep 18cm springform cake pan with oil and line with plastic wrap.

2.In a large jug, dissolve coffee in boiling water. Mix in water and marsala. Transfer to a shallow dish and cool.

3.In a bowl, whisk warm chocolate and 1/4 cup mascarpone together until smooth. Gradually mix in remaining mascarpone. In a bowl, beat cream until soft peaks form. Gently fold mascarpone through mixture.

4.Dip sponge fingers into coffee mixture to coat. Arrange half in base of pan, cutting to fit.

5.Spread half mascarpone mixture over base, smoothing top. Cover with a single layer of sliced strawberries. Repeat layers of soaked sponge fingers and mixture. Chill 2 hours until firm.

6.When ready to serve, release cake from pan and carefully remove plastic wrap. Serve topped with extra strawberries and shaved chocolate.

You will need a 250g packet of sponge fingers for this recipe.
Note

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