Preparation time: 10 min |
Cooking time: 20 min |
Double cream - 568 Milliliter (From A Pot)
Mascarpone - 250 Gram (From A Tub)
Marsala - 75 Milliliter
Golden caster sugar - 5 Tablespoon
Cold prepared strong coffee - 300 Milliliter (Use 2 Tablespoon Instant Coffee Granules)
Sponge fingers - 175 Gram (1 Pack)
Dark chocolate pieces - 25 Gram (Or Chunk)
Cocoa powder - 2 Teaspoon
Toasted almonds - 1⁄4 Cup (4 tbs) , chopped (Or A Handful)
1. Put the cream, mascarpone, Marsala and sugar in a large bowl Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
2. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Lay these into your serving dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
3. Cover and chill for a few hrs or overnight. will keep in the fridge for up to 2 days. To serve, grate over remaining chocolate and sprinkle with the almonds.