Serves 6
Ingredients
250g savoirardi biscuits (sponge fingers)
1 tablespoon instant coffee powder
1 cup water
2 eggs
3 tablespoons icing sugar
500g mascarpone cheese
2 tablespoons coffee flavoured liqueur
50g (2 rows) Cadbury® Dark Cooking Chocolate, grated Cadbury Bournville Cocoa
Method
- Line a 15 cm square pan with aluminium foil. Place a layer of sponge fingers over the base to completely cover.
- Dissolve the instant coffee in hot water. Spoon about half the coffee over the biscuits to moisten.
- Whip together the eggs and sugar until pale and thick.
- Combine the mascarpone and coffee flavoured liqueur, then add to the egg mixture. Fold through the grated chocolate. Spread two-thirds of the mascarpone mixture over the sponge finger base.
- Dip the rest of the sponge fingers in the remaining coffee and press onto the cheese layer. Cover with the remaining mascarpone mixture. Chill.
- Dust liberally with sifted cocoa to serve.