INGREDIENTS to serve 8 people :-
|
2 |
tablespoons |
coffee powder or granules |
||||
|
4 |
tablespoons |
demerara sugar |
||||
|
250 |
ml |
10 |
fl oz |
boiling water |
||
|
4 |
tablespoons |
brandy |
||||
|
175 |
-200 |
g |
packet |
sponge fingers |
||
|
425 |
g |
can |
custard |
|||
|
250 |
g |
tub |
mascarpone |
|||
|
250 |
ml |
10 |
fl oz |
double cream |
||
|
2 |
chocolate flake bars |
|||||
|
cocoa powder for dusting |
||||||
METHOD :-
Mix the coffee and sugar with the boiling water until dissolved.
Add the brandy and allow to cool in a shallow dish.
Dip the sponge fingers in the coffee solution until soaked.
In a bowl, mix the custard and mascarpone using an electric whisk.
Whip the cream and fold into the custard mixture.
In a rectangular dish of about 2 pints capacity, spread 4 tablespoons of the creamy mixture evenly over the bottom.
Cover with half the soaked sponge fingers and sprinkle with one chocolate flake bar.
Repeat this process with the creamy mixture and remaining sponge fingers & flake bar.
Cover with the remaining creamy mixture and dust with cocoa powder.