This recipe first appeared in Food magazine issue 60.
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Ingredients
Method
1.Combine the coffee and liqueur in a shallow bowl.
2.Fold together the mascarpone and sifted icing sugar until smooth. Add the vanilla essence and fold in the whipped cream.
3.Dip half the sponge fingers in the coffee mixture and arrange them in the base of four serving glasses. Top with a spoonful of the vanilla mascarpone.
4.Add more liqueur-dipped biscuits and finish with a swirl of mascarpone cream. Chill for at least 1 hour. Top with the grated chocolate before serving.
Note
- Add seasonal fruit or berries for a change.